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Add the butter to a pan over a medium heat.
Add the onion and garlic and let that soften for 5-6 minutes before adding in the tomato puree and gochujang.
Cook for 3-4 minutes until deep and dark in colour.
Deglaze the pan with the vodka and cook until evaporated.
Add in the noodles, water, and corn and cook until your noodles are al dente.
Add the double cream to finish, stir until creamy then serve up and top with chopped chives and chilli flakes.