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)

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.