Bring salmon to room temperature, dry with a paper towel and sprinkle with salt and pepper. Heat 2 tablespoons olive oil in a sauté pan over medium heat for 30 seconds. Place salmon in pan and cook for about 4 minutes or until brown. Turn over and baste top side of salmon with the enough Sriracha teriyaki sauce to cover the top. Cook for 4-5 minutes and remove salmon from pan.

Cook Thai noodles according to directions. While noodles are cooking put another 2 tablespoons of olive oil in the sauté pan. Place snow peas, mushrooms, carrots and edamame in pan and sauté for 5 minutes. Mix in shredded cabbage and Sriracha teriyaki sauce and mix together. Remove from heat.

In the bottom of a bowl put noodles then stir fried vegetables. Place salmon on top and sprinkle the green onions, cilantro and peanuts on top.

*Sriracha Teriyaki Sauce
In a food processor combined all ingredients except for cornstarch and 1/4 cup of water.  and Process on high for 30 seconds. In a small sauce pan pour processed ingredients and heat over low heat until it bubbles. In a small cup put 1/4 cup cold water and the cornstarch, stir until smooth and gently stir into the sauce until sauce begins to thicken. Remove pan from stove and set aside until ready to use.

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