Ingredients

The following ingredients have 4 Servings
  • 4 cups broccoli florets (about 1 large head)
  • 2 cloves garlic (sliced)
  • 2 tbsp vegetable oil
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 6 ounces ramen noodles
  • 4 cups fresh spinach leaves (loosely oacked)
  • 3 medium green onions (thinly sliced)
  • 1 tbsp each toasted sesame seeds and sliced almonds (optional)
  • 1/2 cup vegetable oil
  • 1/2 cup sherry vinegar
  • 2 tsp sriracha
  • 1 tsp fresh ginger (finely grated)
  • 1/4 tsp brown sugar

Instruction

  • Preheat oven to 450 degrees F.
  • Toss broccoli and sliced garlic with 2 tablespoons oil, salt and pepper on a rimmed baking sheet. Roast 20 - 25 minutes until broccoli is tender.
  • In a medium saucepan, add ramen noodles and enough water to cover. Bring water to a boil, reduce heat and allow noodles to simmer for 3 minutes or until tender. Remove from heat, drain and rinse with cold water.
  • In a small bowl whisk together ingredients for vinaigrette - oil, vinegar, sriracha, ginger and brown sugar.
  • Transfer broccoli and garlic to a large bowl. Pour vinaigrette over broccoli and toss to coat. Add spinach and scallions, gently toss. Top with sesame seeds and almonds.