Cold Sesame Noodles with Broccoli and Kale

COLD SESAME NOODLES WITH BROCCOLI AND KALE BON APPÉTIT DECEMBER 2016 NORTH; PROVIDENCE, RI 2.5/4 fork user rating REVIEWS (4) 75% MAKE IT AGAIN GO TO REVIEWS Cold Sesame Noodles With Broccoli and Kale / Photo by Laura Murray Facebook Pinterest PHOTO BY LAURA MURRAY Instead of deep-frying the broccoli in this sesame noodles recipe, we used a high-heat roasting method. SHARE “COLD SESAME NOODLES WITH BROCCOLI AND KALE” ON FACEBOOKSHARE “COLD SESAME NOODLES WITH BROCCOLI AND KALE” ON TWITTERSHARE “COLD SESAME NOODLES WITH BROCCOLI AND KALE” ON PINTERESTSHARE “COLD SESAME NOODLES WITH BROCCOLI AND KALE” ON GOOGLE+EMAIL “COLD SESAME NOODLES WITH BROCCOLI AND KALE” SAVE RECIPE ADD TO MENU PRINT YIELD4 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 1 1/2 teaspoons sambal oelek 1 tablespoon plus 1/2 cup sherry vinegar or red wine vinegar, divided 3/4 cup vegetable oil, divided 1 teaspoon kosher salt, plus more 1/4 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 2 (3-ounce) packages dried Torn mint leaves and toasted sesame seeds (for serving) PREPARATION Preheat oven to 450°F. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and 1/4 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, 1/4 tsp. 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 scallions. ADD NOTES RELATED VIDEO EXCLUSIVE OFFERS NUTRITIONAL INFO Calories551Carbohydrates30 g(10%) Fat46 g(71%) Protein9 g(18%) Saturated Fat5 g(23%) Sodium803 mg(33%) Polyunsaturated Fat8 g Fiber7 g(27%) Monounsaturated Fat31 g per serving (4 servings)Powered by Edamam MENUS & TAGS THIS RECIPE IS FEATURED IN: Tempura Kale Salad Hero / Photo by Chelsea Kyle, Food Styling by Katherine Sacks53 Kale Recipes for When You're Craving Greens56389410 mediterranean-rice-noodles / Photo by Vanessa Stump22 of Our Favorite Pasta SaladsPotato Salad with 7-Minute Eggs and Mustard Vinaigrette / Peden + Munk53 Show-Stopping Sides to Bring to a CookoutRed Curry Noodle Bowls with Steak and Cabbage RECIPE / Photo by Chelsea Kyle, Prop Styling by Astrid Chastka, Food Styling by Olivia Mack Anderson50 Ways to Cook With Fresh, Fragrant MintBuddha Bowl / Photo by Chelsea Kyle, Food Styling by Katherine Sacks35 Hearty and Satisfying Vegetarian DinnersMiso-Tahini Squash Soup With Brown Rice Recipe / Photo by Chelsea Kyle, Food Styling by Katherine SacksEasy Vegetarian Dinners for Every Night of the WeekNavy Bean and Escarole Stew With Feta and Olives / Photo by Michael Graydon & Nikole Herriott5 New Vegetarian Dinners TAGS: BON APPÉTIT NOODLE SESAME BROCCOLI CHILE PEPPER GREEN ONION/SCALLION GINGER KALE VEGETARIAN VEGAN MINT DINNER QUICK AND HEALTHY QUICK & EASY LEAVE A REVIEW Write a review… REVIEWS I did not enjoy this recipe. IMO 3T of oil per person is excessive so I greatly reduced the amount of oil. Tossed the broccoli with 1T of oil rather than ¼ cup prior to roasting and used way less in the dressing also. To me, roasting did nothing for the flavor of the broccoli and the end result was dry and tasteless, even with the large chunk of ginger. If the recipe is relying solely on glugs of oil for flavor I will pass. It might be better with steamed broccoli but I am not going to find out. Not making this one again. BLONDOVERBLUE FROM SACRAMENTO, CA / FLAG IF INAPPROPRIATE Absolutely ridiculous to rate a recipe based on caloric count. I'm so tired of people messing with the ratings when they've never cooked the recipe. Grow up. JDAISYMIA FROM AZ / FLAG IF INAPPROPRIATE Was excited to try this recipe until I saw that it was over 1000 calories.....really too high KIDS2CUISINE FROM WINNIPEG, MANITOBA CANADA / FLAG IF INAPPROPRIATE Will definitely make again. Healthy and fresh weeknight meal. Used high-end Japanese noodles (dried). Followed recipe directions with exception of increasing amount of noodles. Delicious. 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