Thoroughly rinse produce and pat dry. Thinly slice green onions on a bias (angle). Cut Fresno chile in half and remove seeds and membrane (white innards). Slice chile into thin rounds. Cut cucumber in half. Cut one half into 1/4" thick rounds. Cut other half into a small dice. Remove edamame from refrigerator and allow to come to room temperature. Rinse salmon and pat dry.

Bring a large pot of water to a boil. Put a colander in the sink. Remove pot from the heat. Add the noodles to the boiling water, stirring occasionally for 4–5 minutes, or until al dente. Drain noodles and cool with cold running water to stop the cooking process. Drain well and set aside until ready to dress the noodles.

In a mixing bowl, combine brown sugar, sesame oil, rice wine vinegar, half of the green onions (reserving the rest for garnish), Fresno chile, and diced cucumber. Mix together with a spoon or whisk to incorporate. Let marinate for 10 minutes at room temperature before tossing the noodles in the dressing.

Add noodles and edamame in the bowl with the dressing and vegetables and toss until completely coated. Season with salt to taste. Let the noodles rest again at room temperature, or place in refrigerator if you prefer a chilled dish.

Add enough water to a large pot to come up the sides 3/4 of the way. Bring to a boil over high heat. Reduce the heat to low and add the tea bags. Steep for 4-5 minutes. Remove the bags. Season liquid with 1/2 tsp. salt and 1/2 tsp. pepper. Completely submerge the fillets in the hot tea. Keep liquid at a very low simmer and poach for 10–12 minutes, or until fish is firm to the touch and pale pink throughout.

Place a mound of noodles in the middle of two shallow bowls or plates, ensuring that each receives an equal amount of red chili, green onions, and diced cucumber. Place a filet of poached salmon atop the noodles. Garnish each dish with the remaining green onions and sliced cucumber. Drizzle any remaining dressing over the fish and finish with a crack of freshly ground black pepper.