Noodles, chili sauce, and nut butters are an unrivaled trifecta. These spicy noodles are a perfect example — chewy udon, fiery gochujang, and nutty tahini make for an easy and delicious summer dish. Adapted from Bon Appetit, you can substitute the udon with ramen or lo mein, and feel free to replace the broccoli rabe with whatever is in season.
- 8–10 ounces udon noodles
- Salt
- 1 tablespoon gochujang
- 3 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 tablespoons tahini
- 2 teaspoons toasted sesame oil
- 2 tablespoons avocado oil
- 1 bunch broccoli rabe, coarsely chopped
- 4 garlic cloves, finely chopped
- Black pepper
- Handful of torn basil leaves, plus sprigs for serving
- Toasted sesame seeds, for serving
- 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 tablespoons water in a small bowl to combine; set sauce aside.
- Heat avocado oil in a wok 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 until sauce clings to noodles, about 1 minute.
- Divide noodles among bowls and top with sesame seeds and more basil.