Gochujang Noodles

Bahan-bahan (3 porsi)

• 16 ounces (450g) fresh udon noodles ((see Note 1 for subs))
• 3 tablespoons gochujang ((see Note 2))
• 1 tablespoon toasted sesame oil
• 2 tablespoons soy sauce ((use tamari for GF))
• 2 tablespoons mirin ((or rice vinegar))
• 1 ½ tablespoons organic brown sugar ((see Note 3))
• 1 tablespoon gochugaru ((optional))
• 1 heaping tablespoon neutral-flavored oil
• 1 bunch (about 6) scallions, whites and light greens chopped into 1-inch pieces
• 4 g arlic cloves, (finely chopped)
• 1 - inch piece ginger, (grated or minced)
• 6 to 8 cups (or handfuls) thinly sliced Napa cabbage (250g) OR 2 medium bell peppers, thinly sliced (see Note 4)
• ¼ cup (32g) roasted white sesame seeds (see Note 5)
• A few handfuls of Thai basil leaves ((or fresh cilantro, chopped))
• A drizzle of toasted sesame oil