ingredients
- 8–10 oz. wheat noodles
- ¼ cup gochujang
- 3 tbsp. soy sauce
- 2 tbsp. light or dark brown sugar
- 2 tbsp. tahini
- 2 tsp. toasted sesame oil
- 1 bunch broccoli rabe, coarsely chopped
- 4 garlic cloves, finely chopped
- vegetable oil
- basil leaves
- toasted sesame seeds
- lime
instructions
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.