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