Preheat the oven to 400F.

Prep all the vegetables and aromatics - slice the shallots into thin ¼” pieces, slice the zucchini into ¼” thick half moons, slice the broccoli into 2” pieces, and mince the garlic.

Make the sauce - combine all the sauce ingredients into a small bowl or glass jar.

Heat a pan on medium high heat. Add 2 tablespoons of oil, the sliced shallots, and the tomatoes. Add a pinch of salt and cover. Cook for 7 minutes, or until the tomatoes burst.

While the sauce is cooking, roast the salmon and vegetables. Line a baking tray with parchment paper and add the salmon to one side of the tray. Season the salmon with salt, then top each filet with 1/2 teaspoon of the chili soy sauce. On the other side of the tray, add the sliced broccolini and zucchini. Add a drizzle of olive oil, salt, and pepper, then give it a mix. Roast in the preheated oven for 8-10 minutes, or until the salmon reaches 135F.

Bring a pot of water up to a boil.

After 7 minutes on the tomato shallot sauce, add in the garlic and use the back of a wooden spoon to burst the tomatoes open. Cook for another 2 minutes, then add another large pinch of salt, the chicken broth, and the remaining chili soy sauce. Bring up to a simmer, then reduce the heat to medium low and cook for 5 minutes.

Add one final tablespoon of butter, mix, taste and adjust seasoning, then turn off the heat. This sauce is ready for the noodles.

Cook the noodles accordingly to package directions. Rinse the noodles, then add the noodles to individual bowls. Top with the noodle sauce, salmon, and the roasted broccolini and zucchini.