1 large head of broccoli, cut into large florets with some stalk attached
2 cloves garlic, 1 finely grated, 1 thinly sliced, divided
1 1/2 tsp. Sriracha, sambal oelek, or similar chili sauce
1 T + 1/2 C of The Olive Bin's Red Wine Vinegar
3/4 C of The Olive Bin's Japanese Toasted Sesame Oil
1 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper, plus more to taste
3 scallions, thinly sliced, plus more for serving
1 (3-inch) piece ginger, peeled, cut into 1-inch matchsticks
4 cups chopped kale leaves
2 (10-ounce) packages fresh ramen noodles or 3 (3-ounce) packages dried
Torn mint leaves and toasted sesame seeds (for serving)
Cold Sesame Noodles with Broccoli and Kale
Ingredients
Number Of Servings: 4
Directions
- Preheat oven to 450°F. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and 1/4 cup sesame oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20–25 minutes.
- Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, 1/4 tsp. pepper, and remaining 1/2 cup vinegar and 1/2 cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
- Cook noodles according to package directions. Drain; rinse under cold water. Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with mint, sesame seeds, and more scallions.
Additional Info
Recipe adapted from Epicurious.com
