1. Heat a splash of olive oil in a pan and fry spring onions on a low heat until they soften up for about 3 mins.
2. Add sliced calamari and vegetables then stir-fry for 2 minutes.
3. Add Yogiyo Korean Chilli Sauce, minced garlic and stir-fry for 2 minutes then pour in the water.
4. On a high heat, let the water boil and keep stirring until the sauce thickens for about 4-5 mins.
5. Serve on top of rice or noodles.