Salmon & Vermicelli Power Bowls W/lighter Bang Bang Sauce! I

• kokonaisaika: 2 minutes

Ainekset

For the bang bang sauce:

3 tbsp Greek yogurt

2 tbsp mayonnaise

3 tbsp sweet chili

Sriracha to taste

For the noodles:

4 tbsp tamari soy sauce (I use low sodium)

2 tbsp rice vinegar

1 1/2 tbsp maple syrup

1 tbsp sesame oil

4 ounces vermicelli noodles, cooked

For the salmon:

3/4-1 lb salmon, cut into 1 inch chunks

1 tsp sesame oil

1/2 tsp salt

1/4 tsp pepper

1 tsp grated ginger

1 tsp maple syrup

1/2 tbsp olive oil

For the bowls:

1 1/2 cups edamame

1 1/2 cups thinly sliced English cucumber

1 1/2 cups shredded carrots

1 ripe avocado, sliced thinly

Furikake seasoning

Ohjeet

Make the bang-bang sauce and the noodle sauce. In a small bowl add the Greek yogurt, mayonnaise, sweet chili and sriracha. Mix to combine and set aside. In a separate small bowl add the the soy sauce, rice vinegar, maple syrup and sesame oil and Mia to combine. Set both aside.

Season the salmon. Add the salmon to a medium bowl with the sesame oil, salt, pepper, ginger and maple syrup. Toss to combine.

Heat a large skillet over medium high, add 1/2 tbsp olive oil. Add the salmon and cook for about 2 minutes per side. Remove from the pan and set aside.

Add the rice noodles to a bowl and toss with the noodle sauce. Divide the noodles between 2-3 bowls, then add equal amounts of edamame, cucumber, carrots, avocado and salmon. Top with the furikake seasoning and drizzle with the bang bang sauce.