claire freehafer

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

1. cook noodles in a large pot of boiling salted water according to package directions. drain and rinse under cool running water.

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

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.

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