Korean-Style Steak and Noodles with Kimchi

In a medium bowl combine the first 5 ingredients (through gochujang). Reserve 3 Tbsp. of the sauce mixture; cover. Slice steak against the grain into very thin slices.* Add steak to the remaining sauce in the bowl; stir to coat. Cover and refrigerate 30 minutes.

Meanwhile, soak or cook noodles according to package directions. Drain well.

Heat a large wok or very large skillet over high. Add 1 Tbsp. of the vegetable oil. Drain and discard marinade from meat. Add meat to hot oil in skillet. Cook and stir 1 to 2 minutes or until meat is just cooked though. Remove meat from wok.

Add the remaining 1 Tbsp. oil to the wok. Add mushrooms, carrots, and green onions. Cook and stir over high 3 to 4 minutes or just until crisp-tender. Add noodles, cooked meat, the spinach, and chopped kimchi. Cook and stir about 1 minute more or until spinach is wilted and mixture is heated. Stir in the reserved soy sauce mixture. If desired, sprinkle with toasted sesame seeds and serve with additional kimchi and sriracha sauce.