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Bon Appétit

Cold Sesame Noodles With Broccoli and Kale

4.3

(4)

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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

1½

teaspoons sambal oelek

1

tablespoon plus ½ cup sherry vinegar or red wine vinegar, divided

¾

cup vegetable oil, divided

1

teaspoon kosher salt, plus more

¼

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 two 3-ounce packages dried

Torn mint leaves and toasted sesame seeds (for serving)

Preparation

  1. Step 1

    Preheat oven to 450°. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and ¼ 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, ¼ tsp. pepper, and remaining ½ cup vinegar and ½ 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.

Nutrition Per Serving

Calories (kcal) 950 Fat (g) 45 Saturated Fat (g) 6 Cholesterol (mg) 0 Carbohydrates (g) 119 Dietary Fiber (g) 5 Total Sugars (g) 6 Protein (g) 25 Sodium (mg) 1370
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Reviews (4)

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  • Hardly qualifies as a cold noodle recipe if I have the oven on 450 for 25 minutes. Very vinegary, which I'm usually not shy about but even I found it too much as written.

    • Kristin

    • NY

    • 6/7/2024

  • I’ve made this a few times and it’s great. If you like a tart and vinegar flavor you’ll like this recipe. It holds up as left overs the next day too. For the dressing, I add some of it to the kale first but reserve some for on top after adding the noodles. That way I can add more or less of the dressing to taste based on if I threw in extra broccoli or didn’t have as big a head of kale.

    • Fierybelly

    • Seattle

    • 5/23/2020

  • this is good but it needs waaaay less oil than the recipe calls for ... you could do as little as two tablespoons on just the broccoli. but otherwise the flavour is great. mint on top is a little odd with the sherry vinegar

    • toronto

    • 5/23/2020