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Sesame Salmon Noodle Bowl With Pickled Cucumbers
[vc_row][vc_column][vc_column_text]Light, fresh, and packed with flavor, this Asian salmon noodle bowl is a satisfying way to enjoy noodles while keeping it low-carb. Made with
Miracle Noodle konjac noodles, this dish delivers all the slurp-worthy goodness without the carbs, pairing perfectly with tender sesame-crusted salmon, charred veggies and tangy pickled cucumbers. A bright squeeze of lime and fresh mint take it to the next level – ready in no time for a nourishing meal!
Sesame Salmon Noodle Bowl With Pickled Cucumbers
Pickled Cucumbers
- 2 Persian cucumbers (sliced)
- 1 tsp. unsweetened rice vinegar
- 1 tsp. chili sauce
- 1/2 tsp. salt
Noodle Bowl
- 1 pkg. Miracle Noodle Spaghetti-Style Organic Konjac Noodles (rinsed)
- 1 salmon filet (cut in bite-sized pieces)
- 1/4 tsp. garlic granules
- 1/4 tsp. onion granules
- Sriracha hot sauce
- Sesame seeds
- 1 cup zucchini (cubed)
- 1/2 cup corn
- 1/4 tsp. salt (or to taste)
- 1 Tbsp. coconut aminos
- 1 tsp. fish sauce
- 1/4 lime (juiced)
- Fresh mint leaves (garnish)
- In medium bowl, combine cucumbers, rice vinegar, chili sauce and salt. Set aside to use in last step to serve.
- In small mixing bowl, place salmon cubes and sprinkle with garlic granules, onion granules, sriracha and sesame seeds.
- In sauté pan, spray avocado oil and sauté zucchini and corn until nicely charred.
- Move vegetables aside in pan and add salmon; sear on all sides 3-4 minutes.
- In microwaveable bowl, add rinsed noodles and microwave a few seconds, or put rinsed noodles in boiling water for 2 minutes, then dry noodles by placing in non-oiled pan on medium heat until dry.
- In serving bowl, place noodles, add coconut aminos, fish sauce, lime juice, salt and sautéed vegetables and toss together.
- Serve with sesame salmon, pickled cucumbers and fresh mint.
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