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  • 6 ounce ( 170.1 g) white rice noodles or other noodles of choice
  • 1 teaspoon oil
  • ½ cup sliced onions
  • ½ cup julienne carrots
  • ¼ cup thinly sliced mushrooms
  • ¼ cup spring onions whites and greens separated, use greens for garnish
  • 2 garlic cloves minced
  • subheading: For the sauce:
  • 1 tablespoon gochujang paste
  • 2 ½ tablespoons soy sauce or use tamari for glutenfree
  • 2 tablespoons maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • ½ teaspoon corn starch mixed in 3 tablespoons of water
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