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.

8–10oz. Fresh or Dried Wheat Noodles (such as lo mein, udon, or ramen)

Handful of torn Basil Leaves, plus sprigs for serving

Toasted Sesame Seeds and Lime Wedges (for serving)

Chinese Recipes