Soak the mushrooms in water for 20 minutes and the same for the noodles
Chop the mushrooms into small cubes and the noodles into 4-5 cm strings
Clean the squids and remove the skin, reserving the wings and the tentacles. Chop the wings and the tentacles into small bits and rub a pinch of salt over the bodies
Mix together the mushrooms, the finely chopped spring onion and lemongrass, the noodles, the meat, half of the sugar and the crushed hazelnuts and pepper. Add the bits of squid and mix thoroughly again
Stuff the squids with the mix, close them with toothpicks and steam cook them for 15 minutes
Heat the oil and fry the squids until golden brown (4 minutes per side). Reserve, keeping warm
Remove the interior of the tomatoes and fry in the hot oil. When tender, add the fish sauce, the remaining sugar and the tomato purée. Drop a pinch of salt and allow cooking for 5 minutes. Reduce into a purée. Serve with a few leaves coriander.