The key is to allow your protein and noodles to chill in the sauce, which really allows the flavor to sink in (and tenderizes the beef, is using). I kept the sauce pretty mild, but a little extra sriracha sauce or shake of red pepper flakes kicks the heat up a bit.
Build-Your-Own Paleo Noodle Bowls
1 lb. sirloin steak, cut into thin strips
1 lb. salmon
1 cup coconut aminos
1/4 cup sesame oil
3 tbs. olive oil
3 tbs. rice wine vinegar
1-2 tsp. sriracha sauce
3-4 minced garlic cloves
1 tbs. minced fresh ginger
2-3 tbs. palm sugar
juice of 1/2 lime
1 cup sliced green onion
2 packages kelp noodles
juice of 1/2 lemon
chopped vegetables of choice (ie. chopped red pepper, shredded carrot)
minced cilantro, raw chopped nuts, toasted sesame seeds, etc. for garnish
Season both sides of sirloin and salmon with salt. Either cook on an outdoor grill or in a stove top grill pan until meat is medium-rare and salmon is no longer raw in center. Set aside to cool.
In a bowl, combine coconut aminos, sesame oil, olive oil, rice wine vinegar, sriracha, garlic, ginger, lime juice and sugar. Mix to combine, then taste for seasoning and adjust a necessary.
When steak is cool place in a large plastic storage bag. Add 3 tablespoons of dressing. Seal bag tightly and place in fridge until needed. Repeat the same process with salmon.
Prepare noodles by soaking them in a bowl filled with water and juice of 1/2 lemon. While the noodles are soaking, bring a large pot of water to a boil. Salt the water and add noodles, stirring to break out the clumps. Cook for 5 minutes and then drain.
Place noodles in a bowl. Pour remaining dressing over the top and toss to combine. Toss in chopped green onions and cover bowl with plastic wrap. The longer this has the chance to sit in the fridge, the better (it really helps marry the flavors and ensures cold noodles).
When ready to serve, place meat and salmon on a platter alongside noodle bowl. Offer garnishes and chopsticks.