Gunsan Market-Style Spicy Glass Noodles (2 Servings)

Soak noodles in cold water for about 30 minutes following the label. Soak longer if still stiff, then drain.

Rinse spinach and discard damaged leaves. Thinly slice carrot, onion and fish cake; chop green onion. Check the fish cake's cooking directions.

Mix chili paste, chili flakes, soy sauce, garlic, sugar and syrup. Reduce chili flakes for less heat.

Bring 300 mL water and the sauce to a boil. Add drained noodles and stir over medium heat until turning translucent, observing package cooking times.

Simmer carrot, onion and fish cake until tender. Add spinach and green onion; cook until wilted and fish cake is hot throughout. Check a noodle for a fully cooked center.

Turn off heat, stir in sesame oil and sprinkle sesame seeds. Serve while moist; add a little hot water if the broth reduces too far.