Clay pot of chili squid and Noodles

I don't think this dish is our favorite. I never cooked squid before and I just want to cook it at least one time. Cook book was explain very well how to clean it and cut it. I follow the recipe. I like it but I don't think I can cook it again. Who ever like squid they love this recipe. I found this recipe cookbook called Chinese The essence of Asian cooking by Linda Doeser

Ingredients
1 pounds fresh squid
2 tbsp vegetable oil
3 slices fresh ginger
finely shredded
3 garlic cloves
1 red onion chopped
1 carrot finely sliced
1 celery stalks sliced
2 ounces sugar snap peas
ends removed
1 teaspoon sugar
1 tablespoon chili bean paste ( I used chili paste )
3 ounces noodle soaked in hot water until soft
1/2 cup chicken stock
1 tbsp soy sauce
1 tbsp oyster sauce

1 tsp sesame oil
pinch of salt
cilantro leaves for garnish
Preparation Method
1. clean the squid. Cut the body of the squid into rings or split it open lengthwise,score crisscross patterns on the inside of the body and cut it into 2 x 1 1/2-inch pieces.
2. Heat oil in a large casserole or wok. Add the ginger, garlic and onion and cook for 1-2 minutes. Add the squid,carrot,celery and sugar snap peas. Cook until the squid curls up. Season with salt and sugar and then stir in the chili bean paste or chili paste. Transfer the mixture to a bowl and set aside until required. Drain the soaked noodles and add to the casserole or wok.
3. Stir in the chicken stock,light soy sauce and oyster sauce. Cover and cook over medium heat for 10 minutes.or until the noodles are tender. Return the squid and vegetables mixture to the pot.
4. Cover and cook for another 5-6 minutes until all the flavors are combined,season to taste.
 5. Spoon the mixture into warmed clay pot and drizzle with sesame oil. Sprinkle with the cilantro leaves and serve immediately.