Name: Cold Sesame Noodles With Broccoli and Kale
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)

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 notes

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