Instructions: Cook the noodles as per package instructions. Drain, rinse, and toss with 1 tablespoon of the sesame oil. Set aside.

Cut broccoli florets into bite-size pieces. Lightly blanch in boiling salted water. Drain, then run under cold water to stop the cooking process. Drain again. Peel and thinly slice the broccoli stems. Combine the stem, florets, cabbage, carrots, onions, and almonds in a nonreactive container

Combine the vegetable oil, rice vinegar, the remaining sesame oil, soy sauce, fresh ginger, garlic, and chili oil. Mix well. Add noodles and dressing to the vegetable mixture, mixing well. Taste and adjust seasonings

Makes 6 to 8 servings.

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