Spicy Gochujang Noodle Bowl

Bring a pot of salted water to a boil. Cook noodles according to package instructions until just tender with a slight bite (al dente). Drain and reserve a few tablespoons of cooking water for later use.

In a small bowl, whisk together gochujang, soy sauce, honey, sesame oil, rice vinegar, garlic, and ginger. Add warm water gradually until the sauce becomes smooth, glossy, and pourable. Set aside while preparing vegetables.

Heat neutral oil in a large pan over medium-high heat. Add mushrooms and cook for 3–4 minutes until lightly browned. Add carrots and stir-fry for another 2 minutes, keeping them slightly crisp for texture contrast.

Add cooked noodles and baby spinach to the pan. Toss gently until spinach wilts. Pour in the prepared gochujang sauce and mix thoroughly until noodles are evenly coated. Add a splash of reserved noodle water if needed to loosen the sauce. Remove from heat and serve immediately in bowls. Top with spring onions, sesame seeds, and a soft-boiled egg if desired. Break the egg yolk over the noodles for extra richness.