Instructions

1. In a small bowl, whisk together soy sauce, rice wine vinegar, garlic, ginger, and honey.
2. Pour sauce into a large baking dish.
3. Place salmon, flesh side down in baking dish. Marinate at room temperature for 30 minutes.
4. Preheat oven to 400F.
5. Place yakisoba noodles in a bowl and fill with hot boiling water. Soak noodles for 5 to 7 minutes. Drain and set aside.
6. Place a piece of aluminum foil on a baking tray.
7. Transfer salmon from marinade to foil-lined baking tray.
8. Reserve marinade and set aside.
9. Top salmon with half the blood orange slices.
10. Roast salmon for 12 to 15 minutes, or until the salmon is slightly opaque in the center.
11. In a large skillet over medium-high heat, add oil. When oil is hot, add carrots, and cook, stirring often, for 1 minute. Add scallions, choy sum, bok choy, and snow peas. Cook, stirring often, for 3 to 4 minutes or until vegetables are tender.
12. Add noodles to vegetables and toss well to combine.
13. Add reserved marinade to skillet. Stir noodle and vegetable mixture for 3 to 4 minutes or until liquid is absorbed.
14. Transfer noodles and vegetables to a serving platter. Place roasted salmon pieces on noodles.
15. Garnish with remaining blood orange slices.
16. Sprinkle with toasted sesame seeds.
17. Serve hot.