Wash and slice the bell peppers, onion, bok choy lengthwise, and cut the mushrooms into bite-sized pieces.

Clean the squid by removing the innards and skin, score the inside lightly, and slice lengthwise.

Remove the heads, shells, and veins from the shrimp.

Fill a pot with 2 cups water (about 500 ml), add 1 tablespoon cooking wine and 1/2 tablespoon salt. When it starts to boil, add the shrimp and squid and cook for 30 seconds.

Heat oil in a pan and sauté the onion, bell peppers, bok choy, and mushrooms in order, adding just a little salt.

Fill the pot with the previous cooking water, add 3 cups water (about 700 ml) and 2 tablespoons soy sauce. When it starts to boil, cook the sweet potato noodles for 3 minutes. Drain, then stir-fry the noodles in the pan with the sauce.