Gochujang Noodles

Cook the [udon noodles] according to the package, but cook for 1 minute less to avoid a soggy dish. For fresh [udon noodles], add to a pot of boiling water and cook for minute (1); use a chopstick to loosen the noodles from their bundle and cook for another 30 seconds. Start 1m timer

Scoop out some [noodle water], then drain the [udon noodles].

Make the sauce. Whisk together the gochujang (3 tbsp), toasted sesame oil (1 tbsp), soy sauce (2 tbsp), mirin (2 tbsp) or [rice vinegar], organic brown sugar (1.5 tbsp), and gochugaru (1 tbsp) if using. Set aside.

Cook the aromatics. Heat the tbsp neutral oil (1 heaping) in a large frying pan over medium-high heat. Once shimmering, add the [scallions] whites and light greens, cloves (4 garlic), and piece ginger (1 inch) (and bell pepper, if using). Season with a pinch of [salt] and cook for 2 minutes (1 to) over medium-high heat. If using [napa cabbage], add it now; season with a pinch of [salt], and stir-fry for minutes (3), or until it reduces in size and is tender but not soft. Start 3m timer

Add in the [gochujang sauce] and the [roasted white sesame seeds] and allow to sizzle. Add in the cooked [udon noodles] and use tongs to coat them in the sauce. If it feels dry, add a [1-2 tbsp noodle water] to bring the sauce together (more likely the case when using dry noodles; fresh [udon noodles] usually don’t need the water). Cook for 2 minutes (1 to), or until the sauce clings to the [udon noodles]. Start 2m timer

Off the heat, stir in the [thai basil] and a drizzle of [toasted sesame oil].