Start by preheating the oven to 400 F and lining a baking sheet with foil. Make sure it is long enough to fold over and cover the salmon.

In a large mixing bowl, combine the ingredients for the marinade. Peel the skin from the ginger and roughly chop it along with the garlic. You can put them in a garlic crusher to speed up the process instead of mincing.

Put the salmon in the marinade, making sure the sauce covers it. Then cover the bowl with plastic wrap and keep in the fridge for at least 15 minutes.

Wash and prep your vegetables. Chop the cabbage and julienne the carrots and bell pepper. Cut the ends of the cilantro or roughly chop if you want smaller pieces. Set all veggie toppings aside.

Begin preparing your noodle sauce. In a small bowl, combine the lime juice, fish sauce, chili garlic sauce, garlic, Truvia granulated sugar, and water. Start with one Tablespoon fish sauce and adjust as needed to desired taste.

Once the salmon is finished marinating, put on the foil lined baking sheet, pour the marinade on top of salmon, and cover it all with foil. Bake for 12 minutes.

In a large pan, get water boiling for the noodles. Then boil the noodles as per package instructions. (Noodles are packaged in liquid. Instructions were to rinse, then drain, then parboil for 2-3 minutes, and drain again.)

Once the salmon is done baking, remove the top layer of foil and then stick back in the oven to broil for 3-5 minutes. This will slightly char the salmon and give it a sticky sauce. All ovens are different so keep a close eye ensuring it doesn’t burn.

Begin assembling your shirataki noodle bowls. Add the noodles, cabbage, carrots, bell pepper, cilantro, and salmon.

Serve with chopped peanuts and fresh mint leaves. Pour the sauce over and enjoy!