Cold Sesame Noodles with Broccoli and Kale
['1 large head of broccoli, cut into large florets with some stalk attached', '2 garlic cloves, 1 finely grated, 1 thinly sliced, divided', '1 1/2 teaspoons sambal oelek', '1 tablespoon plus 1/2 cup sherry vinegar or red wine vinegar, divided', '3/4 cup vegetable oil, divided', '1 teaspoon kosher salt, plus more', '1/4 teaspoon freshly ground black pepper, plus more', '3 scallions, green parts only, thinly sliced, plus more for serving', '1 (3-inch) piece ginger, peeled, cut into 1-inch matchsticks', '4 cups chopped Tuscan kale leaves', '2 (10-ounce) packages fresh ramen noodles or 2 (3-ounce) packages dried', 'Torn mint leaves and toasted sesame seeds (for serving)']
Preheat oven to 450°F. Toss broccoli with grated garlic, sambal oelek, 1 Tbsp. vinegar, and 1/4 cup oil on a rimmed baking sheet; season with salt and pepper. Roast, tossing occasionally, until tender and browned in spots, 20–25 minutes.
Meanwhile, whisk scallions, ginger, sliced garlic, 1 tsp. salt, 1/4 tsp. pepper, and remaining 1/2 cup vinegar and 1/2 cup oil in a large bowl. Add kale; toss to coat. Let sit at room temperature at least 15 minutes and up to 1 hour.
Cook noodles according to package directions. Drain; rinse under cold water. Add noodles and warm broccoli to kale and toss to coat. Divide among bowls and top with mint, sesame seeds, and more scallions.
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