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Recipes
April 2022

Gochujang-Sesame Noodles

By Zaynab Issa

4.5

(94)

Gochujang sesame noodles with torn basil in a bowl
Photograph by Emma Fishman, food styling by Micah Morton, prop styling by Dayna Seman.

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.

What you’ll need

Recipe information

  • 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)

Need to make a substitution?

Preparation

  1. Step 1

    Cook noodles in a large pot of boiling salted water according to package directions. Drain and rinse under cool running water.

    Step 2

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

    Step 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.

    Step 4

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

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