Creamy Vegan Gochujang Miso Udon

Cook the udon noodles according to package instructions. Drain and rinse with cold water.
2 servings of udon noodles
Mix together the gochujang sauce, soy sauce, brown sugar, and a splash of hot water for the mushroom glaze.
1 tsp gochujang paste, 2 tbsp soy sauce, 1 tbsp brown sugar or coconut sugar, Splash of hot water
Heat a drizzle of vegetable oil in a skillet on high heat. Arrange the sliced mushrooms in a single layer and pan-fry until half cooked, ~3mins. Reduce heat to medium and pour the prepared glaze over the mushrooms. Sizzle until most of the sauce has evaporated/been absorbed by the mushrooms, ~2mins. Flip the mushrooms and fry the other side until golden and glazed.
Vegetable oil (I used canola), 1 cup cremini mushrooms, sliced
Heat a generous drizzle of vegetable oil in a separate pan on med-high heat. Add the garlic and gochujang and sautée for 1 minute. Add the miso paste, water, and coconut milk, and mix until smooth. Simmer on med-low heat, uncovered, for ~3mins while mixing occasionally.
Vegetable oil, 1 large garlic clove, minced, 1 tbsp miso paste, ¼ cup water, 2-3 tbsp gochujang paste, ¾ cup full fat coconut milk
Add the cooked udon noodles to the sauce and simmer for another minute to let the flavours steep into the noodles.
Plate your udon noodles with the pan-fried mushrooms, sliced green onions, and sesame seeds.
1 green onion, sliced, Roasted white sesame seeds