• 8 oz. fresh or dried wheat noodles (such as lo mein, udon, or ramen)
• Kosher salt
• 0.25 cup gochujang
• 3 Tbsp. soy sauce
• 2 Tbsp. light or dark brown sugar
• 2 Tbsp. tahini
• 2 tsp. toasted sesame oil
• 2 Tbsp. vegetable oil
• 1 bunch broccoli rabe, coarsely chopped
• 4 garlic cloves, finely chopped
• Freshly cracked black pepper
• Handful of torn basil leaves, plus sprigs for serving
• Toasted sesame seeds and lime wedges (for serving)
Steps
Step 1Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cool running water.
Step 2Whisk gochujang, soy sauce, brown sugar, tahini, sesame oil, and 2 Tbsp. water in a small bowl to combine; set sauce aside.
Step 3Heat vegetable oil in a wok or large nonstick skillet over medium-high. Add broccoli rabe and garlic; season with salt and lots of pepper. Cook, tossing often, until broccoli rabe stems are crisp-tender and leaves are wilted, about 2 minutes. Add reserved sauce and cook, stirring often, until thickened slightly, about 2 minutes. Add noodles and a handful of basil and toss gently until sauce clings to noodles, about 1 minute.
Step 4Divide noodles among bowls and top with sesame seeds and more basil. Serve with lime wedges for squeezing over.
