1/2 cup sliced scallions (separate pale green and white parts from darker green stems)
Cook pasta according to package directions, preferably to "al dente" and not over cooked.
In a large skillet heat 1-2 tbsp of oil and let the oil heat up. Once the oil is hot add the sliced red peppers and scallion whites and let them cook until slightly soft, stirring continuously.
Add the cabbage, garlic, and ginger and continue to stir and cook until the garlic and ginger are fragrant and the veggies have wilted a bit more.
Turn the stove to medium low heat, and add the gochujang paste and continue to stir. If the pan is dry add a tbsp of water at a time- just enough to scrape up any paste that may be sticking to the pan.
Add in the drained cooked noodles, along with the soy sauce, remaining green scallions and cilantro.
Recipe by The Chutney Life at https://thechutneylife.com/recipes/dinner/gochujang-noodles/