WHISKAFFAIR'S
Stir together 1 tablespoon toasted sesame oil, 1 tablespoon kimchi liquid, 2 tablespoon gochujang, 1 tablespoon rice vinegar, 1 tablespoon honey, 1 teaspoon fish sauce, and 1 teaspoon dark soy sauce in a bowl and keep aside.
Heat butter in a wok. Once the butter has melted, add garlic, onions, ginger, and green onions, and saute for 20-30 seconds.
Add veggies and saute for 30 seconds.
Now add kimchi, salt, and pepper, and cook for 30-40 seconds. Then add the sauce and mix well.
Add the cooked noodles and toss everything well to coat the noodles with the sauce.
Check for salt and pepper and add more if required. Garnish with scallions and serve hot.