To make the gochujang noodle sauce, mix all the ingredients in a small mixing bowl and let it chill in the fridge.
Meanwhile cook buckwheat noodles according to the package direction. After adding the noodles to the boiling water, pour 1/2 cup of cold water when the water boils up again. Repeat the process until the noodles are done. Rinse noodles with cold water and drain.
Place noodles in the individual serving bowl and top with vegetables, drizzle with sauce, about 1 to 2 tablespoons per serving. Serve boiled eggs on the side.