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Cold Sesame Noodles With Broccoli and Kale

4.3

(15)

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.

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The pan-fried tofu is crispy yet pillowy, served with a punchy dressing that is made with the same bold flavors as mapo seasoning.
Gochujang creates a sauce that delivers the perfect balance of spice, tang, and sweetness.
Reliable cabbage is cooked in the punchy sauce and then combined with store-bought baked tofu and roasted cashews for a salad that can also be eaten with rice.
This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!
Chewy noodles, tinned fish, and hardy greens in an umami broth.
This dish is not only a quick meal option but also a practical way to use leftover phở noodles when you’re out of broth.
A little shrimp paste goes a long, long, long way in this delicious vegetable dish.
You can consider this recipe a template for creating a gooey, cheesy instant ramen dish with an appetizing golden crust in the oven.