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

　　

Ingredients

4 servings

　　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)

　　

Step 1

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.

　　

Step 2

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.

　　

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.