Step 1

Cook the noodles al dente in salted water, according to package directions. Drain, reserving 1 cup of the noodle cooking water.

Step 2

In a large skillet, heat 1 tablespoon of the oil over medium-high heat. Add the mushrooms and salt and cook, stirring occasionally, until they soften and begin to brown. Add the chard and cook, stirring, until wilted, about 2 minutes more. Transfer the vegetables to a bowl or plate.

Step 3

Add the remaining tablespoon of oil to the skillet and then add the garlic. Cook, stirring, for about 30 seconds. Add the gochujang and cook, stirring, for about 1 minute.

Step 4

Stir in the cream and soy sauce and simmer until the mixture thickens a bit, 2 to 3 minutes. Add a splash of the reserved noodle cooking water to loosen the sauce a bit.

Step 5

Add the drained pasta to the skillet and cook, tossing the noodles with tongs, Cok for about 2 more minutes, adding additional reserved pasta cooking water, a little at a time, to ensure the sauce coats the noodles well. Toss in the reserved chard and mushrooms and then stir in the Parmesan cheese.

Step 6

Serve immediately, garnished with green onions, fried onions, crumbled bacon, or any other garnishes, as well as additional Parmesan cheese.