Gochujang-Sesame Noodles

Name: Gochujang-Sesame Noodles
Yield: 4 servings
Ingredients: 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)

Zaynab Issa4 servingsSource

dinner main easy quick weeknight meals vegetarian vegan dairy-free sauté noodle udon noodle ramen tahini broccoli rabe basil

Ingredients

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)

Method

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.