Add 2 lbs beef, 3 tablespoons gochujang, 3 tablespoons soy sauce, 2 tablespoons sugar free ketchup, 1 tablespoon garlic powder, 1 tablespoon rice wine vinegar, black pepper, salt, and green onion whites to slow cooker
Cook on low heat for 3-4 hours
Prepare low cal spicy mayo by mixing 60g light mayo, 40g gochujang, 20g sriracha, 10g yuzu ponzu, and 10g sesame oil
Cook 5 packets Momofuku Sweet & Spicy noodles according to package directions
In a separate pot, combine 1 cup water, 60g honey, 1 tablespoon sesame oil, and a pinch of salt
Add cooked noodles to the honey mixture and cover for 10-15 minutes to finish cooking
Combine slow cooker beef with noodles
Divide into 7 equal servings
Garnish with green onion greens and serve with spicy mayo
Store frozen for best results; microwave 3-4 minutes to reheat with 1 tablespoon water added
