For the sauce, mix Oyster Sauce (1/2 cup), Soy Sauce (1/2 cup), Chicken Stock (1 cup), Granulated Sugar (1 teaspoon), grated Fresh Ginger (1/4 teaspoon), Garlic Paste (1/2 teaspoon), Chili Paste (1/2 teaspoon) and Sesame Oil (1 teaspoon).
Blanch the Bok Choy (1 bunch) and set aside.
Simmer Udon Noodles (1 package) in salted water until cooked but still chewy, drain.
Clean Fresh Squid Tubes (2), remove "sine" and, if you prefer, black skin.
Incise half-way through in a criss-cross manner.
Cut into bite-size pieces.
Season with Kosher Salt (to taste), Cayenne Pepper (to taste) and Granulated Garlic (to taste).
Stir fry squid in Peanut Oil (to taste) in VERY hot pan for no more than 30 seconds, remove from pan and reserve.
Add blanched bok choy, Green Bell Pepper (1), and Red Bell Pepper (1) to pan. Stir fry 1 minute.
Add udon noodles and squid. Check and adjust seasoning as necessary.