Ingredients:

10 ounces thin Chinese wheat noodles

2 tablespoons olive oil

2 cups Bok Choy (or napa cabbage or green cabbage), thinly sliced

1 red bell pepper, cut into thin small strips

1 yellow or orange bell pepper, cut into thin strips

½ cup shaved carrots

1 bunch scallions, thinly sliced

1 (6 ounce) jar Mila Umami Sauce

½ cup freshly chopped cilantro, plus more for garnish

½ cup freshly chopped mint, plus more for garnish

2 tins Fishwife Smoked Salmon, flaked

⅓ cup toasted cashews, roughly chopped

Preparation:

Bring a large pot of heavily salted water to a boil. Cook noodles until al dente, about 4 minutes. Drain and set aside.

In a large skillet or Dutch oven, heat oil. Add bok choy and peppers, stirring to coat in oil. Cook until softened, 4 minutes. Add carrot and scallions, mixing to incorporate. Cook until lightly softened, an additional 3 minutes.

Add cooked noodles and drizzle with Mila sauce, reserving a little for garnish. Use tongs to toss. Season to taste with salt and pepper. Add smoked salmon and toss to combine.

Serve in bowls and top with toasted cashews, fresh cilantro, fresh mint, and another drizzle of Mila Umami sauce.