To prep, finely chop the shallots and garlic and peel and finely grate the ginger.
Chop the broccoli stems into approximately 2cm pieces.
Cut the red pepper into thin slices.
Cook the noodles according to packet instructions, then plunge into cold water to stop the cooking process, drain and set aside.
Now heat the sesame oil in a wok or frying pan and add the shallots.
Fry on a medium to high heat for a minute and then add the garlic and ginger.
Cook for another minute and then add the gojujang, rice wine vinegar, soy sauce and chilli oil.
Fry for 2 more minutes and then add the broccoli stems along with a splash of hot water.
After another 2 minutes add the noodles and red peppers, mix well and add a splash more hot water if the pan is too dry.
Cook for a final 4 minutes before adding the spring onions and coriander then serve.