Bring a medium saucepan of water to a boil. Blanch the broccoli florets for 2 minutes, then immediately drain and plunge them into an ice bath to stop the cooking.
Once completely cold, pat the florets thoroughly dry with a towel and set aside. 2.
Cook the noodles in a large pot of boiling water according to package directions until al dente.
Drain well in a colander, patting with paper towels to remove excess moisture.
Transfer the noodles to a large serving bowl, add 1 teaspoon (5 ml / 0.2 fl oz) of sesame oil, and toss to prevent sticking. 3.
Add the blanched broccoli and roasted cashews to the bowl with the noodles and toss to combine. 4.
In a separate small bowl, prepare the sauce. First, stir the sesame paste with a fork until it's smooth and creamy.
Then, whisk in the spicy oil, tamari, rice vinegar, peanut oil, minced garlic, and the remaining 1 tablespoon (15 ml / 0.5 fl oz) of sesame oil until fully blended. 5.
Pour the sesame sauce over the noodle mixture and toss everything together until well-coated. This salad can be served immediately at room temperature or chilled for up to 2 days. For the best flavor, serve cool, not cold.
Don't overcook the broccoli. Blanching for just 2 minutes and then shocking it in an ice bath locks in a vibrant green color and a perfect, tender-crisp texture.
