Fill a medium pot (or large for 4 servings) 3/4 of the way up with water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). In a bowl, whisk together the hoisin sauce, soy glaze, sesame oil, vinegar, 1/2 cup of water (or 1 cup for 4 servings), and as much of the gochujang as you'd like, depending on how spicy you'd like the dish to be.

Add the noodles to the pot of boiling water, stirring gently to separate. Cook, stirring occasionally, 2 to 4 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking. Return to the pot.

Meanwhile, in a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the pork. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Continue to cook, stirring frequently and breaking the meat apart with a spoon, 1 to 2 minutes, or until browned. Carefully drain off and discard any excess oil. Add the sliced carrots and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until the carrots are softened and the pork is cooked through. Turn off the heat.

To the pot of cooked noodles, add the cooked pork and carrots, spinach, and sauce; season with salt and pepper. Cook on medium-high, stirring frequently, 2 to 3 minutes, or until the spinach is wilted and the noodles are coated. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the sesame seeds. Enjoy!