NUTRITION

SERVINGS

INGREDIENTS

1.5 large Teriyaki salmon patties

1 oz Sweet potato noodles

0.25 cup Kimchi

2 tbsp Red onion

0.5 tbsp Miso paste

1 tsp Gochujang

1 tsp Soy sauce

0.5 tsp Maple syrup

1 tsp Lime juice

0.5 tsp Chili oil

2 tbsp Pickled carrots

0.5 tsp Sesame oil

PREPARATION

• 1

  Bring a pot of water to a boil and cook the sweet potato noodles for 6 minutes until translucent and chewy.

• 2

  While noodles cook, whisk together the miso paste, gochujang, soy sauce, maple syrup, and lime juice in a small bowl until smooth.

• 3

  Heat the sesame oil in a non-stick skillet over medium-high heat.

• 4

  Place the salmon patties in the skillet and sear for 4 minutes on each side until a golden-brown crust forms and they are heated through.

• 5

  Remove the patties from the skillet and set aside; add the thinly sliced red onion to the same skillet and sauté for 2 minutes.

• 6

  Drain the noodles and add them to the skillet with the onions, then pour the miso-gochujang sauce over the top.

• 7

  Toss the noodles for 1 minute until they are well-coated and glossy, then transfer to a serving bowl.

• 8

  Top the noodles with the salmon patties, kimchi, and pickled carrots, finishing with a drizzle of chili oil for a spicy kick.