Place gefilte fish loaf, scallions, soy sauce, miso, ginger, garlic, parsley, lime zest, sesame oil, harissa, and 1/3 cup panko into a food processor. Process until well combined. (If no food processor, place the defrosted gefilte fish in a bowl. Chop the parsley and scallions well. Add the soy sauce, miso, ginger, garlic, lime zest, sesame oil, harissa, and 1/3 cup panko into the bowl and mix everything really well until fully combined.)

Pour the two cups of panko on a plate. Form the fish mixture into balls; it will be sticky, so I recommend using gloved, wet hands. Roll in the panko until well coated.

Heat oil on medium heat until it hits 350 degrees Fahrenheit. Fry until browned and cooked to 145 degrees internal temp. Remove from oil and place on a wire rack over a sheet pan to allow the oil to drip off.

Cook the noodles according to the packaging directions. Drain the water, and then drizzle on one tablespoon of sesame oil so the noodles do not stick.

Mix together the peanut butter, soy sauce, silan, lime juice, miso, rice vinegar, ginger, garlic, harissa, crushed red pepper, and sesame oil.

Pour in the noodles. Then add the vegetables- carrots, red cabbage, cucumber, and red pepper. Mix well until everything is mixed and covered in sauce.

Place noodle salad on a plate. Top with one or two fish balls. Sprinkle on roasted peanuts, crushed red pepper, and sliced scallions. Serve with a lime wedge.