Asian Roasted Veggies and Ramen Noodles with Salmon

Serves 3

•  2 2.3-oz (65-g) cups ramen noodles (discard seasoning packets)
• 1/4 tsp salt
• 3 grilled salmon fillets (prepared with salt, pepper, and garlic) 

Grilled Veggies

• 3 small carrots, cut into matchsticks
• 2 stalks celery, sliced
• 3 shallots, thinly sliced
• 1 red pepper, cut into matchsticks
• 3 medium mushrooms, sliced
• 1 1/4  cups broccoli florets
• 1/4  cup bean sprouts

 Asian Sauce

• 1/2  cup teriyaki sauce
• 4 Tbsp sesame oil
• 5 cloves garlic, minced
• 2 Tbsp white sesame seeds
• 1 Tbsp black sesame seeds
• 2 tsp olive oil
• 2 tsp freshly grated ginger, or more to taste

Preheat oven to 400°F (200°C).

In a small mixing bowl, combine all sauce ingredients and mix well.

Combine the carrots, celery, shallots, pepper, mushrooms, and broccoli on a large baking sheet and pour half the sauce over it, mixing gently to coat. Bake for 40 minutes, until the vegetables begin to soften and brown.

Cook the ramen noodles according to the package directions along with the salt. Drain and place in a large mixing bowl. Add the roasted vegetables and bean sprouts and the remaining sauce.

Divide among 3 plates and place grilled salmon on top. Serve hot or cold.