Spicy noodles with kimchi and fish cake

This past summer, my grandmother and cousin Ji-Su came to visit our family from Korea. It was wonderful, yet difficult. Since they stayed at my home, I had to figure out what they liked to eat. My mother was helpful but she could not always be there. One of the days, I decided that I'll try to make spicy noodles with stuff. Whatever we had in the fridge, you throw in. We call this Bee-bim kooksoo. So, this is what I used. If you are Korean, you know what these ingredients are. If you are american, you can find these in the Korean grocery.

Organic wheat noodles
Tbs Korean chili paste
Tsp sugar
Tsesame oil
sesame seed
flat fish cake
kimchi
seaweed

First, you cook the noodles as it says in the package. I cooked enough for two people. Drain the noodles and add approximately a tablespoon of chili paste, a tsp sugar, 1-2 Tbs sesame oil and mix it in well. Then, fry the flat fish cake and out it aside. Drain the kimchi and cut it into small pieces. Lightly toast seaweed on the burner turning it constantly until crisp(DON'T burn it). Add fish cake, kimchi and seaweed into the noodle bowl and toss. Sprinkle sesame seed before serving. That's it!
It turned out to be pretty good. I think the noodles stuck together a bit because I didn't rinse it after cooking as the package told me to do. Next time, I'll be sure to rinse the noodles under cold water before adding the ingredients.