Asian Broccoli Noodle Salad

So DH and I just returned from a lovely vacation in Florida which we planned 10 months ago. Of course, who knew we’d still be coping with Covid and the newest variation. Sigh. Despite this, we had wonderful walks on the beach at sunrise (we were up anyway, good ol’ jet lag’ll do that to you) and thus fortified, went forth and checked out the various and sundry restaurants there. Yes, we sat outdoors and socially distanced but despite this were able to enjoy. More on this and a dish I put together for Floridian climes and produce in my next blog post.

Upon our return, I wanted to do some cooking since I was doing very light cooking in Florida and actually missed being in the kitchen. I wanted to make a different kinda salad, but with a little heft to it, so I incorporated noodles into it. A little aside here. This is meant to be cooked with ramen noodles that absorb the dressing and “self cook” if you get me and that’s what I recommend in the recipe. However, all I had in the house (in quarantine for 7 days) was curly noodles that actually require a bit more cooking. So, I tried the ramen route, i.e. letting it soak up the liquids but they were still a bit too tough. So I just put the whole bowl in the microwave for 3 and 1/2 minutes and Bob’s your uncle! Done and it was perfect. This way if you wish to make the recipe and find yourself stuck like me, that’s one option or simply pre-cook some noodles. Onward.

I specifically used frozen broccoli for this since it requires no cooking, just defrosting and slice it up when it’s still frozen, much easier that way. Don’t need to slice too fine.

Then while it defrosts, gather your ingredients and peel and shred your carrots.

Since I couldn’t go out and shop (although my son Netanel picked up a few basics for us) I happily relied on my frozen chopped ginger and crushed garlic. Yay, they make life easier and then I don’t worry about not having it when I need it. Fresh is better for sure, but hey, life happens. K. I also cheated and used minced dried onion which works beautifully in a pinch as well. It’s a milder flavor than fresh chopped onion but still works. Also note the not ramen noodles 🙂 , heck, I love it when a plan comes together despite all. Good. You see I shredded the carrots right into a nice sized bowl. Then put half the defrosted broccoli on top of the carrots. Put the minced onion, garlic, ginger on top of that.

On top of the broccoli, place the noodles (ramen preferably) crushing them into smaller bits with your hands as you go.

Now place the rest of the broccoli on top of the noodles, and add the sugar, oil, sesame oil, cider or rice vinegar, soy sauce and salt on top of that.

Toss very well, till ingredient are completely combined and coated with the dressing.

Cover the bowl with a sealable snap lid and let sit for an hour. Then turn upside down (make sure it’s tightly sealed!) and let sit another hour. This actually is a great make ahead dish since it will marinate beautifully overnight in the fridge as well. The longer it sits, the more flavorful the salad. I test tasted this on 3 different guys all of whom loved it and I literally had to snatch it away from DH who would’ve polished it off if I hadn’t stopped him. You could even turn it into a main dish by adding cooked cubed chicken to it. This will be a big hit and is easy to make.

Asian Broccoli Noodle Salad

1 package frozen broccoli sliced up thinly (and only then defrosted)  (700 grams) 24 ounces
1 cup shredded carrots (about 2 medium carrots)
6 ounces (170 grams) ramen noodles
1/4 cup peeled, chopped onion OR 2 heaping teaspoons minced dried onion
1 clove garlic crushed
1 teaspoon ginger chopped very fine
5 heaping tablespoons white sugar
4 tablespoons vegetable oil
2 teaspoons sesame oil
4 tablespoons cider or rice vinegar
4 tablespoons soy sauce
1 teaspoon salt
1/2-1 cup slivered almonds to top the salad with

Directions:

Slice up the still frozen broccoli and then allow to defrost. Right into a nice sized bowl or container with a sealable lid, grate the carrots. Place half the defrosted broccoli on top of carrots and add the ramen noodles, crushing them with your hands as you go but not in tiny bits – roughly. Place minced onion (fresh or dried), garlic and ginger on top. Add the rest of the broccoli and on that place, sugar, oils, vinegar, soy sauce and salt. Do NOT put almonds on, save till the end. Toss salad till well combined. Snap on the lid and let sit for about an hour. Then flip upside down (make sure it’s sealed tightly!) and let sit another hour. When ready to serve, sprinkle almonds on top. This can be let overnight in the fridge very successfully so it’s a great make ahead dish. If you want to make it a more substantial dish, add cubed cooken chicken after the salad has marinated 2 hours and noodles are “done”.