Once water is boiling, add noodles and cook until tender, 4-5 minutes.

Reserve 1/2 cup pasta cooking water. Drain noodles in a colander and set aside.

While noodles cook, prepare ingredients.

Cut broccoli into bite-sized pieces.

Remove any discolored outer leaves from bok choy and trim ends. Cut into 1/4" strips.

Coarsely chop peanuts.

Mince garlic.

Pat salmon fillets dry.

Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add broccoli to hot pan and stir occasionally until beginning to get tender, 5-7 minutes.

Add noodles, garlic, and bok choy. Stir occasionally until broccoli is tender, 2-3 minutes.

Stir in teriyaki glaze and mirin until noodles and vegetables are completely coated, 1-2 minutes.

Remove from burner.

While vegetables cook, cook salmon.

Place another medium non-stick pan over medium heat and add 2 tsp. olive oil.

Add salmon, skin side up, to hot pan and sear until golden brown and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes per side.

Remove salmon to a plate. Wipe pan clean and reserve.

Return pan used to cook salmon to medium-high heat. Add brown sugar, miso, and 1/4 cup reserved pasta cooking water to hot pan. Bring to a boil, stirring constantly.

Once boiling, stir until thickened and combined, 2-3 minutes.

Remove from burner.

Plate dish as pictured on front of card, topping salmon with glaze and garnishing vegetables with peanuts. Bon appétit!