Spicy Gochujang Noodles with Lobster Tails

Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli; season with salt and pepper. Cook, stirring occasionally, until starting to soften, 3-5 minutes. (You’ll finish the broccoli in Step 4.)

Meanwhile, in a small heatproof bowl (medium heatproof bowl for 4 servings), combine garlic, scallion whites, half the sesame seeds, and half the chili flakes.

Heat 2 TBSP oil (4 TBSP for 4) in a small pot over medium-high heat until shimmering, 30-60 seconds. Carefully add hot oil to bowl with garlic mixture.

Whisk in gochujang, miso sauce concentrate, 1 TBSP soy sauce, and 1 TBSP vinegar (2 TBSP soy sauce and 2 TBSP vinegar for 4).

Reduce heat under pan with broccoli to medium. Add a drizzle of oil, bok choy and napa cabbage, carrots, salt, and pepper. Cook, stirring occasionally, until veggies are softened, 2-3 minutes. (You’ll add more to the pan in the next step.)

Place noodles in a medium bowl (second medium bowl for 4 servings) and add enough hot water to cover. Gently stir until noodles separate, about 60 seconds. Drain, reserving ½ cup noodle soaking water (1 cup for 4).

To pan with veggies, add drained noodles, gochujang sauce, ¼ cup reserved noodle soaking water, and 2 TBSP butter (½ cup reserved noodle soaking water and 4 TBSP butter for 4 servings).

Toss until butter has melted and noodles are coated in a glossy sauce, adding additional splashes of reserved noodle soaking water if necessary. Taste and season with salt and pepper.

Toss until butter has melted and noodles are coated in a glossy sauce, adding additional splashes of reserved noodle soaking water if necessary. Taste and season with salt and pepper.