Broccoli Noodle Salad Recipe

• 6 ounce japanese soba noodles Or possibly angel hair pasta
• 3 Tbsp. sesame oil, divided
• 1 bn broccoli, florets & stems
• 1 c. red cabbage, thinly sliced
• 1 c. carrots, grated (coarsely packed)
• 1/2 c. green onion, thinly sliced
• 1/2 c. sliced almonds, toasted
• 1/4 c. vegetable oil
• 1/3 c. rice vinegar
• 3 Tbsp. soy sauce
• 2 tsp chopped fresh ginger
• 1 x clove garlic, chopped a few drops warm chili oil

1. Cook the noodles as per package instructions.
2. Drain, rinse, and toss with 1 Tbsp.
3. of the sesame oil.
4. Set aside.
5. Cut broccoli florets into bite-size pcs.
6. Lightly blanch in boiling salted water.
7. Drain, then run under cool water to stop the cooking process.
8. Drain again.
9. Peel and thinly slice the broccoli stems.
10. Combine the stem, florets, cabbage, carrots, onions, and almonds in a nonreactive container
11. Combine the vegetable oil, rice vinegar, the remaining sesame oil, soy sauce, fresh ginger, garlic, and chili oil.
12. Mix well.
13. Add in noodles and dressing to the vegetable mix, mixing well.
14. Taste and adjust seasonings
15. Makes 6 to 8 servings.

noodles, sesame oil, broccoli, red cabbage, carrots, green onion, almonds, vegetable oil, rice vinegar, soy sauce, fresh ginger, clove garlic

Taken from cookeatshare.com/recipes/broccoli-noodle-salad-92837 (may not work)