DifficultyIntermediate

I've pretty much never met a noodle dish I didn't like. My husband is the same so it's a perfect match really! Since he is not celiac or gluten intolerant sourcing great tasting gluten and grain free noodles for a self-professed noodle freak is essential! This dish ended up being so easy and delicious that I made it twice in one week. It is a perfect weeknight meal as it comes together in less than 60 minutes. It's a very versatile dish as you an incorporate any protein of your choice, fish (and firm fish), chicken, beef, pork or vegetarian protein and use any green you like (except lettuce of course).

Yields4 Servings
Prep Time20 minsCook Time30 minsTotal Time50 mins

 2 tbsp coconut oil
 2 150-170 grams each/5-7 oz each wild salmon fillets, skin removed and chopped into bite sized pieces
 1 lime juiced
 2 carrots, finely chopped or grated
 6 cups greens of your choice, sliced if necessary
 3 scallions (green onions) sliced
 6 gluten free rice/millet ramen noodles cakes
 2 tbsp sesame oil
 1 tbsp toasted sesame seeds
Creamy Peanut Sauce
  cup smooth natural salted peanut butter
 5 tbsp gluten free soy sauce or coconut aminos
 3 tbsp raw sesame seeds*toasted (
 2 tbsp unseasoned rice vinegar
 2 tbsp coconut sugar
 1 1-inch piece of fresh peeled ginger root
 2 garlic cloves
 2 thai chilli peppers, halved
 4-5 tbsp hot water

1

Prepare sauce by adding all of the ingredients, except the hot water, to a high powered blender and blend for at least 2 minutes or until you have a very smooth sauce. If you are using coconut aminos instead of soy sauce add a little extra sea salt to the sauce. Add hot water to the sauce pulsing as you do until you have a sauce that can be poured but that isn't thin. Set aside.

2

Put a large pot of water to boil for your noodles. Add coconut oil to a large saucepan over medium heat. Add salmon and stir periodically until cooked through, about 5 minutes or so. Pour lime juice over salmon. Remove salmon and set aside. Add carrots and a little more coconut oil if needed and cook for 5-10 minutes or until cooked. Add greens to the pan and cook for a 1-2 minutes, or until softened but still vibrant green.

3

Drain the ramen noodles. Drizzle with sesame oil to prevent noodles from sticking together and add to the vegetables; stir. Add in your salmon and pour the sauce over the ingredients in the saucepan. Mix well. Add scallions and top with extra toasted sesame seeds*
*to toast sesame seeds place seeds on a pan in a preheated 350 F oven and toast for 3-5 minutes until golden brown. Pay close attention as they tend to burn very easily.

Ingredients

 2 tbsp coconut oil
 2 150-170 grams each/5-7 oz each wild salmon fillets, skin removed and chopped into bite sized pieces
 1 lime juiced
 2 carrots, finely chopped or grated
 6 cups greens of your choice, sliced if necessary
 3 scallions (green onions) sliced
 6 gluten free rice/millet ramen noodles cakes
 2 tbsp sesame oil
 1 tbsp toasted sesame seeds
Creamy Peanut Sauce
  cup smooth natural salted peanut butter
 5 tbsp gluten free soy sauce or coconut aminos
 3 tbsp raw sesame seeds*toasted (
 2 tbsp unseasoned rice vinegar
 2 tbsp coconut sugar
 1 1-inch piece of fresh peeled ginger root
 2 garlic cloves
 2 thai chilli peppers, halved
 4-5 tbsp hot water

Directions

1

Prepare sauce by adding all of the ingredients, except the hot water, to a high powered blender and blend for at least 2 minutes or until you have a very smooth sauce. If you are using coconut aminos instead of soy sauce add a little extra sea salt to the sauce. Add hot water to the sauce pulsing as you do until you have a sauce that can be poured but that isn't thin. Set aside.

2

Put a large pot of water to boil for your noodles. Add coconut oil to a large saucepan over medium heat. Add salmon and stir periodically until cooked through, about 5 minutes or so. Pour lime juice over salmon. Remove salmon and set aside. Add carrots and a little more coconut oil if needed and cook for 5-10 minutes or until cooked. Add greens to the pan and cook for a 1-2 minutes, or until softened but still vibrant green.

3

Drain the ramen noodles. Drizzle with sesame oil to prevent noodles from sticking together and add to the vegetables; stir. Add in your salmon and pour the sauce over the ingredients in the saucepan. Mix well. Add scallions and top with extra toasted sesame seeds*
*to toast sesame seeds place seeds on a pan in a preheated 350 F oven and toast for 3-5 minutes until golden brown. Pay close attention as they tend to burn very easily.

Sesame Noodles with Salmon & Greens