Instructions

• Preheat the oven to 425°F. Line a baking sheet or leave unlined if preferred.
• Place 2 to 3 cups broccoli florets on the baking sheet. Drizzle with 1 tablespoon toasted sesame oil and sprinkle with a pinch of salt, a pinch of black pepper, and a pinch of crushed red pepper flakes. Toss to coat and spread the broccoli in a single layer.
• Roast the broccoli in the preheated oven for 15 to 20 minutes, until slightly charred.
• While the broccoli is roasting, bring a large pot of salted water to a boil. Remove and discard the flavor packets from the 2 (3-ounce) packages ramen noodles, then add the noodles to the boiling water and cook about 3 minutes (until tender). Drain the noodles well.
• While the water is heating and/or the noodles are cooking, make the sauce: in a large skillet or saucepan, heat 3 tablespoons sesame oil over medium-low heat. Add 2 minced garlic cloves and 1 teaspoon freshly grated ginger and cook, stirring, for 1 minute until fragrant.
• Stir into the skillet 1/3 cup peanut butter, 1/4 cup soy sauce, 1/4 cup warm water, 1 tablespoon chili garlic sauce, 1 tablespoon fresh lime juice, and 1 teaspoon honey. Stir continuously until the sauce is smooth and combined, lowering heat to keep it warm if needed.
• Add the drained noodles to the sauce and toss to coat evenly.
• Add 1 thinly sliced red bell pepper, 3 thinly sliced green onions, 1/4 cup chopped peanuts, 3 tablespoons chopped fresh cilantro, and the roasted broccoli to the noodles. Toss everything together until well combined.
• Serve immediately.