Start by cooking your noodles for 1 minute less than recommended by the packet instructions. Drain and rinse with cold water. Set aside.
Heat the vegetable oil in a medium frying pan over a medium heat. Fry the white part of the spring onion and the garlic for 30 seconds.
Add in the water, gochujang, gochugaru, seasoning powder (I recommend only using 1 tsp), sesame oil, and soy sauce. Stir until well combined.
Turn the heat to low and stir through the milk and cream.
Add in the rice cakes and simmer, stirring frequently, until the rice cakes have softened and the sauce has thickened, around 7-8 minutes. Add more water if the sauce is too thick.
Stir through the noodles. Sprinkle over the mozzarella and remaining spring onion.
Cover the pan and cook for 2-3 minutes, or until the cheese has melted. Serve immediately, enjoy!
