Cold Sesame Noodles with Broccoli and Kale

Ingredients for Cold Sesame Noodles with Broccoli and Kale

• 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 120ml sherry vinegar or red wine vinegar, divided

• 180ml vegetable oil, divided

• 1 teaspoon kosher salt, plus more

• 1/4 teaspoons freshly ground black pepper, plus more

• 3 spring onions, 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 (275g) packages fresh ramen noodles or 2 (90g) packages dried

• Torn mint leaves and toasted sesame seeds (for serving)

Preheat oven to 232°C. Toss broccoli with grated garlic, sambal oelek, 1 tablespoon vinegar, and 60ml 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 spring onions, ginger, sliced garlic, 1 teaspoon salt, 1/4 teaspoons 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 spring onions.

Avvertenza

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