Julie Harris, Chef & Blogger

• 12 oz rice or egg noodles (or pasta of choice) - I like thin egg noodle myself, prepared as per package instructions
• 2 tbsp butter
• 2 tbsp cooking oil
• 1 large onion or shallots, sliced thin
• 4 cloves garlic, minced
• 1 inch fresh ginger, grated
• 1 pound (500g) ground beef, pork, turkey or chicken
• 1/4 cup soy sauce or tamari
• 1/4 cup gochujang paste (you can find this in the asian section of the grocery story or on amazon)
• 2 tbsp tomato paste
• 2 tbsp honey (I found a spicy honey at my local grocery store - works a treat here!)
• 1 package of stir fry vegetables (about 3 cups) (fresh is better but frozen works too)
• 1 tbsp rice vinegar 
• 1/2 tsp red pepper flakes (more or less - depending on your spice level
• 1 tbsp sesame oil

Prepare your noodles as per package directions. Drain and toss with 2 Tbsp butter or oil after cooking and let melt so it doesn't stick together.

Heat 2 Tbsp of oil in a wok or frying pan and add the sliced onions and fry until soft and translucent, add the garlic and ginger and toss for another minute or so. 

Add ground meat to the fried onions, garlic and ginger and break up and toss until cooked through.

Add the soy, gochujang paste, tomato paste, and honey and mix well, heat for 2 minutes.

Add the stir fry vegetables, cooked noodles, rice vinegar, pepper flakes, toss in the meat mixture, cover and cook for 5-8 minutes.

Drizzle with sesame oil and serve!  

Feel free to finish if off with a bit more soy sauce and sriracha for extra salt/spice.