Broccoli and Kale Ramen Salad makes veggies worth eating. Broccoli and kale can be boring. But charred broccoli, marinated kale, and perfectly dressed ramen noodles? Totally crave-worthy.
What do you do when you fridge over-floweth with green veggies and all you really want is a bowl of ramen? You combine them and make a relatively healthy dish that you actually want to eat. That’s this Broccoli and Kale Ramen Salad.
Do you ever make roasted broccoli as a side dish? It’s in our weekly rotation, but because I’m usually making it for the kids, I don’t usually give it some Sriracha love. Man. It caramelizes and turns the broccoli into this amazingly charred bite of deliciousness.
The other thing that makes this recipe the bomb dot com is marinating the kale. Try to give it as much as an hour to take away some of the toughness of the leaf. It makes such a difference to those on the fence about whether kale is worth the hype.
Broccoli and Kale Ramen Salad
Whisk scallions, ginger, garlic, 1/2 cup vinegar, 1/3 cup vegetable oil, salt and pepper in a large bowl. Add in kale and scallions and toss to coat. Allow to marinate for up to one hour at room temp.
Meanwhile, preheat the oven to 450 degrees Fahrenheit. Toss the broccoli with garlic powder, Sriracha, and 2 Tb. sesame oil. Cook for 20 minutes until nicely charred. Toss once or twice while cooking.
Cook noodles according to package directions (discarding the seasoning packets). I know… they are really good but you don’t need them with this recipe!
Drain the noodles and rinse under cold water. Add to the bowl with the kale along with the charred broccoli and toss to coat. Top with extra scallions, sesame seeds, cilantro and mint.
Broccoli and Kale Ramen Salad
Broccoli and Kale Ramen Salad makes veggies worth eating. Broccoli and kale can be boring. But charred broccoli, marinated kale, and perfectly dressed ramen noodles? Totally crave-worthy.
Ingredients
- 1 Tb. grated ginger
- 2 cloves garlic, minced
- 1/2 cup rice wine vinegar
- 1/3 cup vegetable oil
- salt and pepper to taste
- 4 large handfuls of kale, tough stems removed and chopped
- 2 small - medium heads of broccoli, cut into florets
- 1 tsp. garlic powder
- Sriracha, to taste (about 1 - 1 1/2 Tb.)
- 2 Tb. sesame oil
- 2, 3 oz. packages dried ramen noodles
- garnish: sesame seeds, scallions, chopped mint & cilantro
Instructions
- Whisk ginger, garlic, vinegar, 1/3 cup vegetable oil, salt and pepper in a large bowl. Add in kale and scallions and toss to coat. Allow to marinate for up to one hour at room temp.
- Meanwhile, preheat the oven to 450 degrees Fahrenheit. Toss the broccoli with garlic powder, Sriracha, and 2 Tb. sesame oil. Cook for 20 minutes until nicely charred. Toss once or twice while cooking.
- Cook noodles according to package directions (discarding the seasoning packets). I know... they are really good but you don't need them with this recipe!
- Drain the noodles and rinse under cold water. Add to the bowl with the kale along with the charred broccoli and toss to coat. Top with extra scallions, sesame seeds, cilantro and mint.
We’ve got more noodle bowls for you if this one doesn’t strike your fancy! If you missed it, you’re gonna want to check out our Life-Affirming Kimchi Udon Noodle recipe we shared last week. And since spring is here (well, almost), our One Pot Pasta Carbonara is perfectly seasonal. Especially if you can find some fresh spring peas!
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