Gochujang Noodles

Chop all vegetables, as desired.
Keep the white part of the chopped scallions (about ¼ cup) separate from the green part. The white part will be used for cooking and the green part will be used for garnishing.
Cook udon noodles per package instructions. Then rise under cold water and set aside. Carefully scoop out ¼ cup of the hot noodle water and set aside. Then drain and rinse the noodles under cold water to prevent sticking.
Note: Cooked noodles measure to about 3 cups.
To make the sauce - Place the vegan butter, Korean chili flakes, gochujang paste, garlic, and the reserved hot noodle water in a glass or jar. Whisk together until it forms a sauce-like consistency, then stir in the mirin, soy sauce, and maple syrup.
Heat oil in a pot over low-medium heat. Then sauté chopped scallions (remember, only the white part) and mushrooms. Sauté for 2-3 minutes.
Next add all the bell peppers and cook for 3-4 minutes.
Give the noodles a quick rise under cold water again before adding them. This helps the noodles from sticking together. Add the noodles and the gochujang sauce in with the sautéed vegetables and gently toss together.
Remove from heat and garnished with the reserved scallions (green part), Thai basil leaves, and a sprinkle of sesame seeds.