Add the tamari (or soy sauce), honey, gochujang, rice vinegar, and sesame oil to a medium bowl and whisk well until the honey is combined.
Follow the directions on the noodle's package to cook them. They usually require soaking in very hot water for 15-20 minutes.
Cook the mushrooms for 3-4 minutes, without stirring, to get them golden and crispy. Add ginger, garlic and some sauce and cook to caramelize.
Pour the remaining sauce into the skillet. Mix the tapioca starch with water and add it to the sauce. Bring it to a simmer to thicken. –
Add the cooked noodles to the sauce. Use tongs to toss them together . Remove from the heat and top with the caramelized mushrooms and garnishes.