Once water is boiling, add noodles and cook until al dente, 8-10 minutes.

Remove from burner. Drain in a colander and set aside.

While noodles cook, continue recipe.

Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/2" strips.

Trim and thinly slice green onions on an angle, keeping white and green portions separate.

In a mixing bowl, combine half the hot sauce (to taste; reserve remaining for noodle sauce) and 1 Tbsp. orange ginger sesame sauce (to taste; reserve remaining for noodle sauce). Set aside.

Pat salmon dry and season flesh side with Asian garlic, ginger & chile seasoning (use less if spice-averse).

Place salmon on prepared baking sheet, skin-side down. Top evenly with sauce mixture (use less if spice-averse).

Broil under hot broiler until salmon reaches a minimum internal temperature of 145 degrees, 8-10 minutes.

Don't text and broil! Keep an eye on oven as salmon may burn easily under broiler.

Carefully remove from oven. Transfer to a plate. Let cool, 5 minutes.

Once cool enough to handle, remove skin from salmon and flake into 1" pieces.

While salmon cools, continue recipe.

Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil. Add bok choy, carrots, and white portions of green onions to hot pan. Stir often until tender, 5-7 minutes.

Stir garlic salt, remaining orange ginger sesame sauce (to taste), remaining hot sauce (to taste), 1/4 cup water, salmon pieces, and noodles into hot pan with vegetables. Bring to a simmer, stirring often.

Once simmering, remove from burner.

Plate dish as pictured on front of card, garnishing with sesame seeds and green portions of green onions. Bon appétit!