Blazing Wok-Tossed Spicy Squid

Score the squid bodies in a crosshatch pattern (shallow diagonal cuts in both directions) to help them curl beautifully and absorb the sauce. Cut into bite-sized pieces.

Whisk together the gochujang, gochugaru, soy sauce, honey, rice wine, garlic, and ginger in a bowl to create the sauce. Set aside.

Soak the sweet potato glass noodles in warm water for 10 minutes, then drain and cut into manageable lengths with scissors.

Heat the vegetable oil in a large wok or skillet over the highest heat until the oil just begins to smoke.

Add the squid pieces in a single layer and sear without stirring for 45 seconds to get a bit of char. Toss once and cook for another 30 seconds. Remove immediately to a plate.

In the same wok, add the onion and carrot. Stir-fry for 2 minutes until slightly softened but still crunchy.

Add the zucchini and drained glass noodles, tossing for 1 minute to heat through.

Pour the sauce into the wok and toss everything vigorously for 30 seconds until the sauce coats every surface and begins to caramelize.

Return the squid to the wok along with the green onion pieces. Toss for a final 30 seconds, drizzle with sesame oil, and plate immediately. Garnish with toasted sesame seeds and serve with steamed rice.