MIX together the chilies, garlic, ginger, soy sauce, fish sauce, rice vinegar, brown sugar and sesame oil in a small bowl until well combined. SOAK the noodles in a bowl of boiling water for 5 minutes. WHILE the noodles soak, heat 1 tablespoon of the oil in a wok or large skillet over a high heat. ADD the squid and cook, stirring, for 2 minutes, then remove from the wok and set aside on a plate. ADD the remaining tablespoon of oil to the hot wok and cook the carrot for 2 minutes, stirring, then add the cabbage and white parts of the scallions and cook for 3 minutes. ADD the sauce mixture, squid, bean sprouts and the green part of the scallion and cook for 1 minute, tossing to mix together and heat through. DRAIN the noodles and divide them between two bowls. SPOON equal amounts of the squid stir-fry onto the noodles.
Variations: Instead of squid use shrimp, chicken, scallops or tofu. Use rice vermicelli noodles instead of cellophane noodles.
The stir-fry sauce also makes a great marinade for grilled seafood, chicken,