First, we boil the noodles, put them in a colander. We cut the cabbage and scald it. Then cut the leek into rings, finely chop the ginger, squid tentacles coarsely. We heat up the frying pan, pour the oil, put the ginger in the pan and immediately add the seafood there.
Add rice wine, leeks, cabbage and boiled noodles and fry, stirring constantly. Next, pour in the soy and oyster sauce, add the jijing seasoning and sesame oil. At the end, you can sprinkle the finished dish with sesame seeds (optional).