Wash and dry produce.

Cut broccoli into bite-size pieces if necessary. (TIP: Cut broccoli stems into bite-size pieces and cook with the florets to add even more delicious veggies to your meal!) Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens.

Heat a large drizzle of oil in a large pan over medium-high heat. Add broccoli; season with salt and pepper. Cook, stirring occasionally, until starting to soften, 3-5 minutes. (You’ll finish the broccoli in Step 4.)

Meanwhile, in a small heatproof bowl (medium heatproof bowl for 4 servings), combine garlic, scallion whites, half the sesame seeds, and half the chili flakes.

Heat 2 TBSP oil (4 TBSP for 4) in a small pot over medium-high heat until shimmering, 30-60 seconds. Carefully add hot oil to bowl with garlic mixture.

Whisk in gochujang, miso sauce concentrate, 1 TBSP soy sauce, and 1 TBSP vinegar (2 TBSP soy sauce and 2 TBSP vinegar for 4).

Reduce heat under pan with broccoli to medium. Add a drizzle of oil, bok choy and napa cabbage, carrots, salt, and pepper. Cook, stirring occasionally, until veggies are softened, 2-3 minutes. (You’ll add more to the pan in the next step.)

To pan with veggies, add drained noodles, gochujang sauce, ¼ cup reserved noodle soaking water, and 2 TBSP butter (½ cup reserved noodle soaking water and 4 TBSP butter for 4 servings).

Toss until butter has melted and noodles are coated in a glossy sauce, adding additional splashes of reserved noodle soaking water if necessary. Taste and season with salt and pepper.

Divide noodles between bowls. Top with scallion greens, remaining sesame seeds, and remaining chili flakes. Serve.