I sliced the mushrooms into 1/2-inch (1.25-cm) cubes or size of your choice. Heat a large pan or wok over medium heat with oil. Once hot, add the mushrooms. Add a pinch of salt, to taste. Stir-fry until golden brown on all sides. You can add a splash dark soy sauce for extra color (if desired).

Remove the mushrooms from the pan/wok and set aside.

In the same wok/pan, add the oil. Over medium heat, sauté the shallot until translucent. Add the minced garlic and sauté until aromatic, around 30 seconds.

Add the gochujang and mix with the aromatics. Add the soy sauce, water, mirin, maple syrup (or sugar), and vinegar. Mix until well combined.

Lower the heat and then add the tahini or sesame paste.

Mix well. Lower or turn off the heat while you cook the noodles.

Meanwhile, heat a pot of water. Once it boils, cook the noodles until very chewy or al dente to your liking.

Remove the noodles from the water.

Add the cooked noodles into the sauce. You can turn on the heat. Coat the noodles in the sauce.

You can add 1-2 tbsp of the noodle water to thin out the sauce. Taste the noodles and feel free to season with more soy sauce, if needed.

Serve the noodles while hot. Top with the mushrooms, chili oil, fried shallots, and scallions, if desired. Mix everything and enjoy!