Prep all the veggies - mince the garlic and thinly slice the green onions, bell pepper, and broccoli.

Make the sauce by combing all the ingredients into a glass jar or bowl and mix to combine.

Make the meatball mixture. Add the gochujang, soy sauce, sesame oil, garlic powder, salt, and eggs into the mixing bowl first, and mix together. Add the remaining ingredients to this and mix well. Form into 2 tablespoon sized meatballs using an ice cream scoop if you have one.

Heat a large saute pan that has a lid on medium high heat and add a tablespoon of neutral oil to the pan. Add an even layer of the meatballs to the pan (can be slightly touching), and let cook until brown on each side. This should take about 3-4 minutes on each side. Once brown on both sides, pour in half of the sauce and cover with a lid. Reduce heat to medium, and let simmer in the sauce for 10 minutes.

In the meantime, soak the yakisoba noodles in warm water for 3-4 minutes. If you can't find yakisoba noodles, you can also cook ramen noodles according to the package directions.

Heat 2 tablespoons of neutral oil in a large saute pan on medium high heat. Once hot, add the bell pepper and broccoli. Let cook for 3-4 minutes, then add a pinch of kosher salt, black pepper, green onions, and minced garlic and give everything a mix. Add the soaked (or cooked if using ramen) noodles and remaining sauce and give everything a stir. Taste, adjust seasoning as desired, and plate with some meatballs. Enjoy!