Cold Sesame Noodles with Broccoli, Shrimp, and Greens
Found this recipe originally in Bon Appetit. I didn’t have kale cuz #quarantine so used our garden lettuce instead. I was skeptical about a cold noodle and greens salad but it came out delicious. This would be perfect to bring to a picnic or for a lunch. I can imagine it being served at a fancy bistro for $15+ per plate. Original recipe didn’t call for shrimp but I wanted some protein and it went perfectly with it. You could easily make this the day before for next day’s lunch. Just keep ingredients/salad/dressing separate and combine at the last minute.
INGREDIENTS
1 large head of broccoli, cut into large florets with some stalk attached
3 garlic cloves, 2 crushed and 1 crushed, divided
1½ teaspoons sambal oelek
1 tablespoon plus ½ cup red wine vinegar, divided
¾ cup vegetable oil, divided
1 teaspoon kosher salt, plus more
¼ teaspoon freshly ground black pepper, plus more
Few tbsp red onions, shallots, or scallions…whatever you have
1 Tbsp ginger paste or freshly grated ginger
4 cups greens or kale
2 10-ounce packages fresh ramen noodles or two 3-ounce packages dried - I used Costco’s gluten free noodles
Torn basil leaves, sesame seeds, soy sauce, siracha, peanuts to garnish or any fresh herbs you have
RECIPE PREPARATION
Preheat oven to 450°. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and few tbsp 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 red onion, ginger, sliced garlic, 1/4 tsp. salt, ¼ tsp. pepper, and remaining ½ cup vinegar and ½ cup oil in a large bowl. Drizzle over salad (just however much you think - not all); 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 basil, sesame seeds, some soy sauce, siracha, and roasted peanuts.
