If preparing using mushrooms, wash, slice, and cross-slice the mushrooms to make thin spears of mushroom. Heat a pan on 8 and dry sautee the mushrooms.

If preparing using beef or pork, brown and crumble the meat in a pan. If there is substantial excess fat, drain.

While the meat or mushrooms are cooking, assemble the sauce by chopping the peanuts and stirring together the soy sauce, brown sugar, and sambal oelek to taste (usually 1-2 "forkfuls"). Add the peanuts to the sauce, or keep on the board until ready.

Meanwhile, heat a kettle of water and set the ramen blocks to soak for about 3 minutes, then unfurl with a fork. Once they are rehydrated to desired level, drain thoroughly and keep nearby.

When the meat or mushrooms are ready to go, turn down the pan to 6 if necessary, stir the sauce one more time, and add it to the pan. Allow it to simmer and cook down somewhat, until it is pretty tight but some liquid remains. Add in the noodles, being sure to use the noodles to get out every bit of the sauce from its vessel.

Slice the green onions. Once the sauce has coated the noodles and everything is hot, consider cooking longer to tighten the sauce up (if it was loose before or if there was excess noodle-water clinging to the noodles still). Garnish with the green onions and enjoy!