Sesame udon noodles with everything green!
Roast ramps and broccoli on separate pans in a 450° oven with salt, pepper, and olive oil.
Grate fresh ginger into a large bowl (large enough to toss all the ingredients together), then add tahini, rice vinegar, sriracha, soy sauce, and sesame oil.
Cook udon noodles in salted water, then drain and reserving some of the water to loosen up the tahini sauce. Add hot noodles to the large bowl, and start mixing to coat the noodles and melt the tahini.
Add roasted ramps and broccoli and some shredded cabbage to the noodles, then adjust seasonings, and serve topped with sesame seeds.
Cold gingered asparagus (recipe in an earlier post as my #momtest contribution) and sliced cucumbers to finish.