In a pan, heat the olive oil to stir-fry the squids and cook them for 2.5 minutes on each side. Remove from heat and cut into thin strips.
In a pan, heat the olive oil to sauté the onion together with the green onion until they begin to soften. Add the curry, stir well for a minute and finish with lemon juice. Add the squids and the coconut milk, and season with salt and pepper. Cook for about 3 minutes, add the noodles and stir well. Finish with lime zest, coriander, and sesame seeds and add the butter to thicken the sauce.