In a glass measuring cup or bowl whisk together the soy sauce, brown sugar, Gochujang, rice vinegar, ginger, garlic, sesame oil and sambal olek.

Rub the tuna steak with a little sauce and set aside.

Cook your noodles according to package directions, leaving them with just a little bite. Make sure to prep all your ingredients prior to cooking.

Heat a large wok or skillet over high heat. Add 1 tablespoon sesame oil, once hot add in the carrots, red pepper and mushrooms to the wok/pan. Stir fry the veggies until just tender and bright. Add a few tablespoons of the sauce, and cook, stirring occasionally until the sauce has coated the veggies. Add the noodles, zucchini, green onions and sesame seeds. Add the remainder of the stir fry sauce and toss everything together. Cook 2-3 minutes or until the sauce has thickened slightly and coats the noodles. Remove from the heat and stir in the cilantro + basil.

Heat a skillet over high heat and add a drizzle of sesame oil. Add the shishito pepper and sprinkle with salt + pepper. Cook until crisp, about 4 minutes. Remove the pepper from the pan and add the tuna. Sear the tuna for 2-3 minutes per side or until your desired doneness is reached.

Divide the noodles among bowls or plates and top with sliced tuna, shishito peppers and eggs. Serve with more toasted sesame seeds and basil if desired.