– Gochujang – Sesame oil – Soy sauce – Mirin – Organic brown sugar – Gochugaru – Scallions – Garlic cloves – Sambal oelek – Ginger – Sesame oil – White sesame seeds – Thai basil leaves
Next, make the gochujang sauce by whisking the gochujang, toasted sesame oil, soy sauce, mirin, sugar, and gochugaru in a bowl.
Heat the oil in a large skillet over medium-high heat. Once hot, add the scallion whites and greens, garlic, and ginger, as well as vegetables like bell peppers or broccoli. Sauté for a few minutes, then add delicate vegetables like Napa cabbage, bok choy leaves, or snow peas. Stir fry until crisp-tender.
Pour the gochujang sauce into the pan along with the sesame seeds. Next, add the cooked noodles and toss to coat. If needed, add a splash of noodle water to help bring the sauce together.
Take off the heat and garnish with reserved scallion greens and Thai basil or cilantro. Gently toss, then enjoy!