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