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Epicurious

Cold Sesame Noodles With Broccoli and Kale

A bowl of cold sesame noodles with broccoli and kale.
Photo by Laura Murray

Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method.

Recipe information

  • Yield

    4 servings

Ingredients

1

large head of broccoli, cut into large florets with some stalk attached

2

garlic cloves, 1 finely grated, 1 thinly sliced, divided

1

1/2 teaspoons sambal oelek

1

tablespoon plus 1/2 cup sherry vinegar or red wine vinegar, divided

3

/4 cup vegetable oil, divided

1

teaspoon kosher salt, plus more

1

/4 teaspoon freshly ground black pepper, plus more

3

scallions, green parts only, thinly sliced, plus more for serving

1

(3-inch) piece ginger, peeled, cut into 1-inch matchsticks

4

cups chopped Tuscan kale leaves

2

(10-ounce) packages fresh ramen noodles or 2 (3-ounce) packages dried

Torn mint leaves and toasted sesame seeds (for serving)

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 450°F. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20–25 minutes.

    Step 2

    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.

    Step 3

    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.

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