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"You can make these noodles with browned ground pork or sausage, ground turkey or a plant-based protein product like Impossible. Also, you can top with fried or poached eggs sprinkled with Korean chili flake or topped with chili garlic sauce. For the noodles, online you can order Korean-style flour or rice noodles or you can use your favorite ramen or rice noodles, even spaghetti. It's a fun and forgiving comfort food." –Rach
She uses gochujang (a sweet-spicy fermented chili paste/sauce) in this recipe, which you can find in a tub, jar or squeeze bottle in the international aisle or order online. (Rach likes this one: Bibigo Gochujang.)
For the sauce, whisk up and set aside.
For the noodles, in a very large nonstick skillet, heat 1 tablespoon neutral oil, 1 turn of the pan, and brown and crumble protein of choice, season with salt and white pepper (unless you’re using spicy sausage). Remove from pan and set aside. Return pan with remaining 2 tablespoons oil to medium-high heat and add zucchini first and stir 2 minutes, add cabbage or bok choy, leek, chilies, ginger and garlic, then toss 2 minutes more. Add sauce and browned protein and combine, reduce heat to lowest setting or remove from heat.
Cook noodles to package directions 4 to 6 minutes.
While noodles cook, if desired, also cook eggs over medium heat in butter and cover pan with lid to cook yolk soft to hard. Top with chili flake or chili-garlic sauce.
Toss noodles with protein, veg and sauce and fill bowls, top with sesame, if using, and egg and pass chili flakes or sauce.