A fiery twist on the classic using fermented chili paste and extra garlic for a bold flavor profile.
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Boil the sweet potato starch noodles in a large pot for 7 minutes or until translucent and chewy, then drain and rinse with cold water.
Whisk together the gochujang, soy sauce, minced garlic, brown sugar, and one tablespoon of sesame oil in a small bowl to create the spicy sauce.
Blanch the spinach in boiling water for 30 seconds, squeeze out all excess liquid, and season with a pinch of salt and sesame oil.
Heat a large skillet or wok over medium-high heat with a splash of oil and stir-fry the meat until fully browned.
Add the onions, carrots, and mushrooms to the skillet, sautéing until the vegetables are softened but still slightly crisp.
Add the cooked noodles and the prepared gochujang sauce to the skillet with the vegetables and meat.
Toss everything together over medium heat for 2-3 minutes until the noodles have absorbed the sauce and are heated through.
Turn off the heat, stir in the seasoned spinach and remaining sesame oil, and garnish with sesame seeds before serving.
