For the Sauce:
¼ cup gochujang
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons toasted sesame oil
1 tablespoon pourable light brown sugar
Juice of 1 lime
For the Noodles:
1 medium firm zucchini, julienned
2 leeks, halved and sliced
½ small white cabbage, thinly shredded
2 tablespoons olive or canola oil
1 pound spicy pork, chicken or turkey sausage
1 pound Korean fresh noodles or dried fat soba noodles
2 inches ginger, peeled and cut into thin matchsticks or chopped
4 cloves garlic, chopped or grated
Korean pepper flakes or chopped fresh red or green chili pepper
Toasted sesame seeds and cilantro, to serve
Heat water to boil for noodles.
For the sauce, combine ingredients.
For the noodles, prep veggies.
Heat 1 tablespoon oil, a turn of the pan, in large cast-iron or nonstick skillet over medium-high heat. Add the sausage and brown and crumble, then add the veggies and soften 2 minutes.
Cook noodles to package directions.
Add ginger, garlic and chili to veggies and sausage, then add noodles. Pour sauce over the dish and combine. Top with sesame seeds and cilantro to serve.