2 garlic cloves, crushed
100g/3½oz baby spinach
1 spring onion, thinly sliced, to garnish
300–400g/10½–14oz fresh or straight-to-wok udon noodles
2 tbsp gochujang
1 tbsp honey (or agave nectar, if vegan)
2 tsp toasted sesame oil
2 tsp sesame seeds, toasted
2 tbsp light soy sauce