2 cups small Brussels sproutstrimmed, thinly sliced lengthways
3 bunches baby bok choytrimmed, leaves separated
2 bunches broccolinihalved lengthways or 4 cups broccoli florets
2 spring onionstrimmed, cut into 5cm lengths
½ cup reduced-salt chicken stock
2½ Tbspreduced-salt soy sauce
1 Tbsppeanut oil
1 Tbspsesame oil
2 cloves garliccrushed
2 tspfinely grated fresh ginger
2 tspbrown sugar
100g4x boneless, skinless salmon fillets
180gdried soba noodles
⅓ cup fresh coriander
lime wedgesto serve
sriracha or chilli sauceto serve (optional)
Instructions
Preheat oven to 180°C/355°F. Into a large, deep roasting dish, layer Brussel sprouts, bok choy, broccolini and spring onions. Drizzle vegetables with stock. Cover dish tightly with tin foil and bake for 15 minutes.
In a screw-top jar, shake soy sauce, peanut oil, sesame oil, garlic, ginger and sugar until well combined. Set aside.
Carefully uncover the veges and place salmon on top. Drizzle salmon with soy dressing. Cover tightly with foil and cook for 15 minutes, or until salmon is just cooked through.
Meanwhile, in a pot of boiling water, cook soba noodles following packet instructions. Drain and keep warm.
Scatter bake with coriander and serve with noodles, lime wedges and a drizzle of sriracha, if using.