Step 1

In a bowl, combine the coconut aminos, vinegar, sesame oil, fish sauce, and arrowroot. Whisk until smooth. Set aside.

Step 2

Heat a large nonstick skillet or wok over high heat until hot. Add 1 Tbs. avocado oil. When hot, add all of the vegetables and cook, stirring constantly for 7-8 minutes, until soft.

Step 3

Remove the vegetables to a plate or bowl.

Step 4

Add the noodles to the skillet or wok and cook 2 minutes. Add to the vegetable bowl.

Step 5

Place skillet or wok over the heat and add a bit more avocado oil. Add the salmon cubes and cook 1-2 minutes, turning once during cooking. Add the vegetables and noodles back to the pan. Add the reserved sauce to the pan and toss to coat and cook until the sauce thickens and coats the food. Remove from the pan to the serving bowl and serve to a hungry crowd.