Cook your chosen noodles according to the package instructions. Once cooked to al dente, drain them, reserving about 1/2 cup of the starchy cooking water. Rinse the noodles briefly under cool water to prevent them from sticking together, then set aside.

While the noodles are cooking, prepare the sauce. In a medium bowl, whisk together the gochujang, soy sauce, rice vinegar, sesame oil, honey or brown sugar, minced garlic, and grated ginger (if using).

Add 2-3 tablespoons of water or reserved noodle cooking water to the sauce mixture. Whisk until the sauce is smooth and well combined. The cooking water will help emulsify the sauce and make it cling better to the noodles.

Add the drained noodles to a large skillet or wok over medium heat. Pour the prepared gochujang sauce over the noodles.

Toss the noodles gently to coat them evenly with the sauce. Cook for 1-2 minutes, allowing the sauce to thicken slightly and adhere to the noodles. If the sauce seems too thick, add another tablespoon of reserved noodle water.

Divide the noodles between two serving bowls. Garnish generously with toasted sesame seeds and thinly sliced green onions.