Chewy noodles tossed with wilted broccoli rabe in a spiced gochujang-sesame sauce, finished with toasted seeds and fresh basil.
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| prepBring a large pot of salted water to a boil | ||||
| 8–10 oz fresh or dried wheat noodles (such as lo mein, udon, or ramen) | Cook noodles, drain & rinse | Toss in noodles & basil 1 min | Divide among bowls, top with seeds & basil | |
| 60 g gochujang | Whisk sauce ingredients | Add sauce, cook 2 min until thickened | ||
| 45 ml soy sauce | ||||
| 25 g light or dark brown sugar | ||||
| 30 g tahini | ||||
| 2 tsp toasted sesame oil | ||||
| 30 ml water | ||||
| 30 ml vegetable oil | Sauté broccoli rabe & garlic 2 min | |||
| 1 bunch broccoli rabe, coarsely chopped | ||||
| 4 garlic cloves, finely chopped | ||||
| Kosher salt and freshly cracked black pepper | ||||
| Handful of torn basil leaves, plus sprigs for serving | ||||
| Toasted sesame seeds and lime wedges (for serving) | ||||
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