1. Blanchnoodles in a pot of toiling water, and drai well. Heat oil in a skillet large enough to hold all ingredients; saute garlic over medium heat until it begins to color.

2. Add kale, stock, soy sauces, Golden Mountain sauce, vinegar and pepper to taste.

3. Depending on size of shrimp, cut each in 2 to 4 pieces. Add shrimp and squid to skillet, and stir well. Stir in noodles, and cook briefly. If dish is too dry, add more stock. To serve, sprinkle each portion with chopped spring onions.