INGREDIENTS

8–10 oz. fresh or dried wheat noodles (such as lo mein, udon, or ramen)

Kosher salt

¼ 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)

Preparation

Step 1

Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cool running water.

Step 2

Whisk gochujang, soy sauce, brown sugar, tahini, sesame oil, and 2 Tbsp. water in a small bowl to combine; set sauce aside.

Step 3

Heat 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 4

Divide noodles among bowls and top with sesame seeds and more basil. Serve with lime wedges for squeezing over.