Oyster Mushroom Noodle Stir-Fry

1: Mix the soy sauce, rice vinegar, maple syrup, toasted sesame oil, and gochujang. Set aside.

2: Use the tip of a sharp knife to cut the oyster mushrooms from the firm central stem. Discard the firm stem.

3: Cook the noodles according to the directions on the packet until al dente.

4: Meanwhile, heat the oil over medium-high heat in a large non-stick skillet or wok. Stir-fry the mushrooms for about 7 minutes, or until golden brown. Transfer to a plate.

5: Add the carrots and green onions to the skillet and stir-fry for about 1 minute, or until the carrots are just tender.

6: Add the bok choy and cook for about one more minute, or until the leaves are just wilted.

7: Add the cooked noodles and sauce to the skillet and mix to combine.

8: Fold in the mushrooms and heat until warmed through.