By Zaynab Issa
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.
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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.
How would you rate Gochujang-Sesame Noodles?
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This is a wonderfully authentic dish with the perfect blend of flavors. It goes together quickly. I often add shrimp to increase the protein.
It couldn't be better for the amount of effort and number of ingredients! Made as written but had to use broccolini instead of broccoli rabe because it wasn't in stock. I made 1.5 the amount of sauce because we're "saucy" people. Oh yeah... I also tossed in a bag of frozen, shelled edamame to give it some protein. Great meatless main!
Bridget from MN
Amazing and so easy!! Hungry teenage boy just missed a protien so I added grilled chicken. Substituted bucatini pasta and it was just a good.
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Absolutely delicious. I didn’t have basil on hand so I used some fresh coriander leaf, I thought it worked well. Will definitely put this dish in our regular rotation.
PSA if you haven’t had Gochujang before it is really spicy 😅 I’d reduce it if I made it again, which I probably will someday. The taste and texture were nice and it was an easy recipe. I used broccoli instead of rabe
High yummy:effort ratio!
This is on our regular recipe rotation - huge fans. In line with what other comments recommend, we add pan-fried tofu for extra heft. The basil is a really excellent touch - it cuts right through and tastes so nice!
As others have said, this is an easy, adaptable, tasty weeknight dinner. Don’t skip.
This recipe is quick, flexible, and cheap if you already have the spices/ oils.I've tried it with broccoli rabe and broccolini, and definitely recommend the broccolini for people who don't like the bitterness of broccoli rabe. The sauce is great and adding a soft boiled egg can add some protein. Definitely adding this to my rotation of vegetarian recipes!
Loved this recipe! Made it with ground spinach, peas and broccoli and it was amazing!
This is a good and adaptable recipe. I’ve made it twice with dried udon and spinach instead of the rabe. I added chicken thighs the first time and mushrooms the second.
This is so good and easy!
Ridiculously fast and easy, fantastic weeknight meal. I like broccoli Rabe only very occasionally so I jumped on the description that says you can use any greens. I love bok choy so I used that. Was worried that the basil wouldn't go well with it so I used cilantro instead. The tahini gives the sauce such a great texture. This will be added into the rotation for sure.
Loved this dish! The first time, I made it with the tofu and lime, as suggested. The second time, I added ground pork instead of the tofu. I am a huge fan of broccoli rabe so I loved the bitterness playing off the other ingredients. In place of brown sugar, which I had in my pantry, I grated about a tablespoon of palm sugar because I had it for a pad Thai recipe but didn't have lime this time. Great recipe and I feel it's pretty adaptable.
Diana from L.A.
Los Angeles, CA