Cold Sesame Noodles with Greens and Broccoli

Adapted from Bon Apetit


1 large head broccoli, or romanesco, cut into large florets, with some stalk attached
2 garlic cloves, 1 finely grated, 1 thinly sliced, divided
1-1/2 teaspoons sambal oelek (or other spicy chile paste)
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 for seasoning
1/4-teaspoon freshly ground black pepper, plus more for seasoning
3 scallions, green parts only, thinly sliced, plus more for serving
1 3-inch piece ginger, cut into 1-inch matchsticks
4 cups chopped kale, or mizuna leaves
2 10-oz packages fresh ramen noodles or two 3 ounce packages dried ramen noodles
Torn mint leaves and toasted sesame seeds (for serving)


Preheat the oven to 450°. Toss the broccoli or romanesco with the grated garlic, sambal oelek, 1 tablespoon vinegar, and 1/4 cup olive 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 the scallions, ginger, sliced garlic, 1 teaspoon salt, 1/4 teaspoon pepper, and remaining 1/2 cup vinegar and 1/2 cup oil in a large bowl. Add the kale, toss to coat. Let set at room temperature for at least 15 minutes and up to an hour. 

Cook the noodles according to the instructions on the package. Drain, rinse under cold water. Add noodles and warm broccoli to the kale and toss to coat. Divide among the bowl and top with mint, sesame seeds, and more scallions.