Fill a medium pot (or large for 4 servings) 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic (or 4 cloves for 4 servings). Thinly slice the scallions, separating the white bottoms and hollow green tops. Thinly slice the mushrooms. Roughly chop the kimchi. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands immediately after handling. In a bowl, combine the sliced pepper(s), vinegar, and togarashi; season with salt and pepper. Stir to combine. Set aside to marinate, stirring occasionally. In a large bowl, whisk together the sesame oil and honey.

In a medium nonstick pan (or large for 4 servings), heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring constantly, 1 to 2 minutes, or until slightly softened. Add the pulled chicken (tearing the pieces apart before adding) and soy sauce (carefully, as the liquid may splatter); season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until combined and the chicken is heated through. Transfer to the bowl of glaze; stir to combine. Taste, then season with salt and pepper. Cover with foil to keep warm.

Meanwhile, 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. Transfer to serving bowls. Carefully wipe out the pot.

In the same pot, heat a drizzle of olive oil on medium-high until hot. Add the sliced mushrooms in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly browned; season with salt and pepper. Add the sautéed aromatics (carefully, as the liquid may splatter), chicken stock, soy glaze, and 3/4 cup of water (or 1 1/2 cups for 4 servings); season with salt and pepper and stir to combine. Heat to boiling on high. Once boiling, reduce the heat to low. Cook, stirring occasionally, 4 to 6 minutes, or until slightly reduced in volume. Turn off the heat. Taste, then season with salt and pepper if desired. Divide the broth among the bowls of cooked noodles. Top each bowl with the glazed chicken, chopped kimchi, and as much of the marinated pepper(s) as you'd like, depending on how spicy you'd like the dish to be. Serve the finished noodles garnished with the sliced green tops of the scallions and crispy onions. Enjoy!