Servings: 4 servings
When a sauce has this many heavy-hitting ingredients—fiery gochujang, earthy tahini, umami-rich soy sauce—you don’t need to add much else. Any noodles you have on hand will work (even spaghetti) and if bitter broccoli rabe isn’t your thing, swap in your favorite hearty leafy green. For a balanced, spicy kick, Issa suggests using O’Food or Mother-in-Law’s brand gochujang.
- 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)
- 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.
- Any noodles you have in your pantry will work here - even spaghetti
- Broccolini can be used instead of broccoli rabe