1 (11 oz) Asian salad or cole slaw kit (shredded cabbage, kale, broccoli)
1 lime, quartered
1/2 C cilantro leaves
1 T black sesame seeds
For the sauce:
1 T minced ginger
1/2 C Shoyu (or soy sauce)
1/2 C pure maple syrup
1/2 C rice vinegar
1/2 t Chinese Five Spices
1 T Sriracha sauce
In a medium saucepan, prepare the ramen noodles according to package instructions. Drizzle with toasted sesame oil (to keep from sticking) and set aside.
Using the same medium saucepan you used for the ramen noodles, add the minded ginger, Shoyu, maple syrup, rice vinegar and Chinese Five Spices. Bring to a boil then reduce heat and simmer for 5 minutes to thicken. Turn off the heat, whisk in the Sriracha and cover to keep warm.
In a wok or large heavy skillet, add the safflower oil and 1 T toasted sesame oil. Season the salmon fillets with salt and pepper and sauté, over medium heat, for 3 - 5 minutes each side or until cooked according to your preferred doneness. Remove from pan and set aside.
Heat the remaining sesame oil in the wok or heavy skillet and sauté the onion, garlic, bok choy, and salad kit veggies over medium-high heat for 3 minutes, tossing frequently.
Add the cooked ramen noodles and toss to combine.
Dip out 1/4 C of the sauce then pour the rest over the noodle and veggie mixture. Toss well to combine.
To serve, divide the noodle and veggie mixture between four plates or bowls. Top with a salmon fillet and drizzle with the remaining sauce. Garnish with a squeeze of fresh lime juice, cilantro and black sesame seeds. Enjoy!