This salmon poke is served with soba noodles for a filling dish
In a bowl, whisk together the soy sauce, vinegar, honey, ginger, and garlic. Add the salmon and toss to combine. The salmon can marinate for up to 8 hours in the fridge.
Cook the soba noodles according to package directions and rinse under cold water.
Heat a large skillet over medium high heat and add oil. Add the green onions and cook 30 seconds to 1 minute. Remove the skillet from the heat and add the soba noodles and toss to combine. Add the tahini, lemon juice, and oyster sauce, gently tossing to combine. Add the mango, snap peas, and avocado, gently tossing once more.
Divide the noodles among bowls and top with salmon, cucumbers, sprouts, and sesame seeds. Enjoy!