Soak the pho noodles for 15 minutes.

Sauté chopped shallots until fragrant, then add the octopus and stir-fry until it firms up. Add salt, MSG, and a splash of water. Cover and simmer on low heat for 20 minutes until the octopus is tender. If you skip this, the octopus will be rubbery.

While the octopus is simmering, bring a pot of water to a boil. Blanch the pho noodles until cooked, then rinse with clean water and drain well.

After 20 minutes, when the octopus has reduced and browned slightly, add a little olive oil and minced garlic for extra aroma.

Chop the mustard greens and quickly stir-fry them with the octopus over medium heat, adding a bit of mirin.

Add the pho noodles and stir-fry together. Season with tamari soy sauce and crispy chili oil.

Taste and adjust seasoning as needed, then turn off the heat. Serve on a plate, sprinkle with toasted sesame seeds, and enjoy hot.