Teriyaki Salmon and Vegan Kung Pao "Noodles"

For the Teriyaki Salmon: Apply teriyaki sauce to salmon fillets. Bake the salmon at 400 degrees Fahrenheit for 13 minutes.

For the Kung Pao "Noodles": Sauté 1/2 white onion (cut into slices), 1/4 cup green onion, 2 crushed garlic cloves, and 1 tsp grated ginger in 1 tbsp sesame oil over medium heat. Sauté for about 5 minutes. After 5 minutes, add broccoli, sliced carrots, 1-2 tbsp soy sauce, a little chili sauce, and 2 tbsp crushed peanuts. Sauté for another 5ish minutes. Optionally, add some leftover teriyaki sauce if available. Top with more crushed peanuts and serve.