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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.