Step 1

Start by adding the rapeseed oil to a large/deep frying pan on a high heat. Allow for the pan to preheat, then add the spring onion, red pepper and mushrooms into the pan.

Step 2

Stir-fry on a high heat for around 5 minutes, constantly stirring.

Step 3

Meanwhile, combine the gochujang, soy sauce, rice wine vinegar and chicken/veggie stock in a bowl.

Step 4

Reduce the heat to medium/low and season the veggies with salt. Add the gochujang/stock mix and garlic into the pan and stir to combine.

Step 5

Place the udon noodles into the pan and cover with a lid for 2 minutes. This will allow the noodles to loosen before you try to move them.

Step 6

Remove the lid and stir the noodles into the sauce. Continue to cook for around 3 minutes, until the sauce has thickened/reduced and the noodles are cooked.

Step 7

Top with the reserved thinly sliced spring onion and enjoy!