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Cook noodles of choice in a pot of boiling water
Drain noodles and set aside, reserving some of the noodle water
To a heat-proof bowl, add finely chopped garlic cloves, gochugaru, sesame seeds, and handful of spring onions
Gently heat 1.5 tbsp of hot oil and once hot, pour it over the chilli-garlic mixture
Let it sizzle for a few minutes
Whisk in gochujang paste, peanut butter or tahini, rice vinegar, lime juice, soy sauce, miso, and sugar
Taste and adjust according to preference, adding more lime juice for zing or hot sauce for more heat
Mix in the noodles along with a splash of the noodle cooking water
Toss until evenly combined
Serve with more spring onions and sesame seeds for garnish