8–10 oz. fresh or dried wheat noodles (such as lo mein, udon, or ramen)
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)
Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cool running water.
Whisk gochujang, soy sauce, brown sugar, tahini, sesame oil, and 2 Tbsp. water in a small bowl to combine; set sauce aside.
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.
Divide noodles among bowls and top with sesame seeds and more basil. Serve with lime wedges for squeezing over.