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Cook the noodles according to the instructions on the packet. Drain and shock with cold water.
Whisk together the ingredients for the Gochujang sauce: the gochujang paste, peanut butter, rice vinegar, soy sauce, water, sugar, lime juice, sesame oil, chopped garlic, Sriracha and Yuzu (if adding)
Taste and adjust according to preference, for instance adding more lime juice for a zing, more peanut butter for a creamy nuttiness etc
Heat a tbsp of sesame oil on medium heat in a non-stick skillet.
Add the garlic, sautéing until fragrant. Then add the stems first, stir-frying until the stems start to become pale-green in colour.
Add the bok choy leaves only once the stems are almost cooked, sautéeing until the leaves have wilted. Remove from heat.
Toss the noodles with Gochujang sauce until evenly combined.
Serve in a bowl with bok choy on the side and toasted black sesame seeds on top.