INGREDIENTS

• 4 ounces vermicelli rice noodles
• 4 tablespoons tamari or soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon maple syrup
• 1 tablespoon toasted sesame oil
• 1 pound salmon, cut into 1” cubes
• 1 teaspoon toasted sesame oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 teaspoon grated fresh ginger
• 1 teaspoon maple syrup
• 2 teaspoons avocado oil
• 1 cup shelled edamame
• 1 cup sliced cucumbers
• 1 cup shredded carrots
• 1 avocado, sliced
• Furikake, to taste
• Crushed red pepper flakes, to taste

INSTRUCTIONS

1. Cook noodles according to package directions and rinse with cold water to stop cooking – drain well and set aside.
2. Make dressing by whisking together 4 tablespoons tamari, rice vinegar, 1 tablespoon maple syrup, 1 tablespoon sesame oil and toss with cooked noodles.
3. In a medium bowl, toss the salmon with 1 teaspoon sesame oil, salt, pepper, ginger and maple syrup.
4. Heat avocado oil in a skillet over medium high heat and cook salmon for 2-3 minutes per side or until browned and cooked through.
5. Divide noodles among four bowls and top with cooked salmon, edamame, cucumbers, carrots, and avocados.
6. Garnish with furikake and crushed red pepper flakes.