During the Golden Globes festivities earlier this year, Gosling found himself in an unexpected encounter with Spielberg, who happened to be a fellow nominee. Despite never having met the iconic filmmaker before, Gosling was taken aback when Spielberg approached him and showered him with compliments about his latest project, The Fall Guy.

Revisiting the moment, Gosling conveyed how he was shocked when Spielberg walked towards him. Much to his amazement, Spielberg not only initiated a conversation but also genuinely praised The Fall Guy, Gosling’s new action comedy.

In the movie, Gosling takes on the role of Colt Seavers, an action choreographer thrust into a high-stakes adventure when the lead star of his latest film disappears.

The movie features an impressive ensemble cast, including Emily Blunt, Aaron Taylor-Johnson, Winston Duke, Stephanie Hsu, Hannah Waddingham, and Teresa Palmer.

Gosling’s heartfelt encounter with Spielberg echoes similar sentiments expressed by other filmmakers, such as Takashi Yamazaki, director of Godzilla Minus One. Yamazaki recounted his own awe-inspired moment upon meeting Spielberg, underscoring the profound impact the esteemed director has on the industry.

As speculation mounts about a potential collaboration between Ryan Gosling and Spielberg in the future, fans eagerly await the release of The Fall Guy on May 3rd and the possibility of witnessing Hollywood magic unfold on the silver screen.

Do you love noodles? If so, this Korean recipe is ideal for you. Refreshing, yet rich and creamy, the double sesame noodle bowl will have you asking for more. The recipe is easy to prepare and perfect for either lunch or dinner. Ready to learn how to make it?

Zucchini Topping

• 1 zucchini, cut into thin matchsticks
• 1⁄2 teaspoon kosher salt
• 2 teaspoons toasted sesame oil
• 1 teaspoon toasted sesame seeds

Savory Sesame Noodles

• Kosher salt
• 8 ounces fresh Korean udon noodles (or 5 ounces dried lo mein noodles)
• Toasted sesame oil, for drizzling
• 1⁄4 cup Kewpie mayonnaise
• 1⁄4 cup Chinese sesame paste (Wangzhihe or Sanfeng, for example)
• 1 tablespoon (packed) brown sugar
• 1 tablespoon gochujang
• 1 tablespoon soy sauce
• 1 clove garlic
• 2 teaspoons toasted sesame seeds
• 4 scallions, dark-green parts only, sliced thinly at an angle
• 1⁄4 cup cilantro leaves, roughly chopped
• Sliced cooked chicken (optional)

1. A medium pot of water is brought to a boil. Meanwhile, the zucchini topping is made by mixing all the ingredients in a large bowl, which is then set aside.

2. Once the water is at a rolling boil, two hefty pinches of kosher salt should be added before dumping in the noodles. Fresh noodles should be boiled for four minutes, and dried noodles for seven minutes. Before rinsing the noodles in cold water and transferring them to a large bowl, the noodles should be drained. After that, they are drizzled with one teaspoon of toasted sesame oil and tossed to coat.

3. In a soup-size bowl, the Kewpie mayo, Chinese sesame paste, brown sugar, gochujang, and soy sauce should be mixed. Two cloves of garlic should be ground, and everything should be whisked together. Salt, gochujang, or soy sauce can be added to taste.

4. The sesame sauce is added directly to the large bowl of noodles, which are then tossed to combine. If the sauce seems a bit thick, a splash of hot water should be added until it easily coats the noodles. The toasted sesame seeds are added, and after that, everything is tossed again. The noodles should be served in a wide, shallow bowl with a topping of zucchini, some sprinkled scallions and cilantro, and optionally cooked chicken.

Leftovers can be stored in the fridge for up to one week in an airtight container or zip-top bag. If you want the leftovers to taste, try adding hot water to noodles in the bag or a bowl so the sauce can get properly saucy and not icy fridge cold.