Marinate rice cakes in 1 tbsp of sesame oil, a pinch of salt, and pepper.
Marinate mushrooms with 1 tsp of sesame oil, 1 tsp of soy sauce, and a pinch of salt.
Make sauce in advance by mixing together 1 tbsp gochugaru, 2 tbsp gochujang, 1 tbsp soy sauce, and 1 tbsp maple syrup.
Add 1 tbsp of extra virgin olive oil over medium high heat in a non-stickpan.
Add onions and mushrooms and cook until they start to brown. Add garlic.
Add all remaining veggies and cook until they just start to get soft. Season with salt.
Add rice cakes and sauce. Stir together until all veggies and rice cakes are evenly coated with sauce. Add 1 cup of mushroom broth (or water). Cook on low heat until sauce becomes thick and rice cakes are soft.
While rice cakes are cooking, cook ramen noodles according to packageinstructions—al dente (i.e., don’t cook them all the way). Add almost cooked rice noodles to rice cakes and incorporate into sauce. Garnish with sliced green onions. Enjoy!