Weekly Winner:  Noshing on Noodles

There’s something about cold noodles that I just love.  They’re addictive and refreshing all at once.  Usually you find cold noodles in some sort of Asian variety, but if we’re being totally honest with each other, I’ve been known to dig into cold left-over Italian-style pasta as well.  A noodle is a noodle, right?

Cold Sesame Noodles with Broccoli and Kale from Bon Appetit was a happy find for me for several reasons.  First of all, they’re cold noodles – and not just any noodles, but ramen noodles (bonus!). Secondly it has roasted broccoli.  I am happy to eat broccoli in any way, shape or form (including raw) but roasted is definitely my favorite.  Finally, it served as yet one more way I can get hubby to happily eat kale.  I think the zip of the vinegar and spice of the sambal oelek has a lot to do with it, but I’m taking my victories however I can.

As the temperatures continue to rise here in Chicago, rest assured this will become not only my go-to lunch, but also an awesome side dish to take along to concerts, picnics and cookouts.

Cold Sesame Noodles with Broccoli and Kale

Serves 4

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 tsp sambal oelek

1 Tbsp plus 1/2 cup sherry vinegar or red wine vinegar, divided

3/4 cup vegetable oil, divided

1 tsp kosher salt, plus more to taste

1/4 tsp black pepper, plus more to taste

3 scallions, green parts only, thinly sliced, plus more for serving

1 3-inch piece ginger, peeled, cut into 1-inch match sticks

4 cups chopped Tuscan kale leaves

2 (10 oz) packages fresh ramen noodles or 2 (3 oz) packages dried

Torn mint leaves and toasted sesame seeds (for serving)

Preparation:

  • Preheat oven to 450F.  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 scallion greens.
Advertisements