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Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel the carrots; thinly slice on an angle. In a bowl, whisk together the soy glaze, vinegar, sesame oil, 1/4 cup of warm water, 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, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.
Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Peel the carrots; thinly slice on an angle. In a bowl, whisk together the soy glaze, vinegar, sesame oil, 1/4 cup of warm water, 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, 3 to 5 minutes, or until tender. Turn off the heat. Drain thoroughly and rinse under warm water 30 seconds to 1 minute to prevent sticking.
Tips from Home Chefs