Spicy Asian Sesame Noodles With Broccoli

Make the chili oil, if using. Set aside.
Bring a pot of salted water to a boil. Add the rice noodles and cook, stirring occasionally, to al dente, about 6 or 7 minutes. Drain well under cold water and set aside.
While the noodles are cooking, whisk together the tahini, minced garlic, and 1/2 to 3/4 cup cold water, until it's smooth and pourable. Season with pepper and about 1 teaspoon kosher salt, or to taste.
PRO TIP: If you can find it, I like Soom-brand tehini. It's high quality, preferred by numerous chefs, and is a woman-owned business.
Heat a large skillet over medium-high heat. Add the oil. When the oil is hot and shimmering and moves quickly in the skillet, add the broccoli and season with salt and pepper. Cook, turning frequently, for about 5 to 7 minutes, until charred and just tender.
Combine the noodles and broccoli into a large mixing bowl with the tahini sauce. Add the sesame oil and toss to coat. Taste for seasoning.
Portion the broccoli rice noodles into individual bowls. Spoon on some chili oil to taste, and garnish generously with fresh scallions, cilantro, and a pinch sesame seeds. Serve at room temperature.