Charred Broccoli and Crispy Noodle Salad
This charred broccoli and crispy noodle salad is a textural delight. The broccoli gets pretty aggressively charred on one side, which gives you a nice mix of textures: some bits are deeply charred, caramelised and fully cooked through, others are tender with a slight bite, and others still are very crisp and virtually raw. I learned this technique from the lovely Carla Lalli Music. The crispy instant ramen noodles and crushed peanuts add yet more crunch and everything is tossed together with a delicious Chinese chilli oil-based dressing. It truly is the most delicious salad.
- Prep Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 1x
Ingredients
Scale
- 1 broccoli head (medium to large)
- vegetable oil (or any neutral oil)
- 1 packet instant ramen noodles (only use the noodle block)
- 40g roasted peanuts, finely chopped
- 1 small handful fresh coriander, chopped
- 2 tbsp Sichuan chilli oil (or your chilli oil of choice)
- 2 tbsp light soy sauce
- 2 tbsp rice or Chinese black vinegar
- 1–2 tbsp agave (to taste)
Instructions
- Trim the woody end from the broccoli head and peel the stem to remove the thick, fibrous outer layer, then halve the broccoli head and season with salt and pepper.
- Heat a large cast iron skillet or frying pan over medium-high heat, then add a splash of vegetable oil (or any neutral oil).
- Place the broccoli halves flat-side-down and cook undisturbed for 5 minutes, or until nice and charred on the bottom. Flip and cook for 2 minutes, then transfer to a chopping board. Cooking the broccoli like this creates a spectrum of textures: some bits are charred, caramelised and fully cooked through, others are tender with a slight bite, and others still are very crisp and virtually raw.
- While the broccoli cools, air fry the instant ramen noodle block at 200℃ for 5 to 6 minutes, or until golden, then transfer to a mortar, season with salt and pound into small pieces with a pestle.
- At this point, the broccoli should be cool enough to handle. Cut it into thin slices. Note: it will break apart into uneven pieces. This is normal – it adds to the texture.
- Transfer the broccoli to a salad bowl, along with the crispy noodle bits, peanuts and fresh coriander.
- Combine the sichuan chilli oil, light soy sauce, rice vinegar and agave, then pour this over the salad. Toss to combine then you’re ready to serve. Enjoy immediately or make it ahead of time and store it in the fridge for up to 3 days. Please note that while the flavours gets better as it sits, you do lose the crispiness of the noodles.