Preheat the oven to 350°F.
In a pot of salted boiling water, cook the noodles according to the package directions. Drain well and set aside.
In a non-stick pan over medium heat, heat the sesame oil and half of the olive oil. Add in the peppers, onions, and mushrooms, sauté for 4-5 minutes until they start to soften. Then add the garlic and ginger, and cook for a further 1-2 minutes. Add the chicken broth, soy sauce, molasses, lime juice, and bring to a simmer. Add the dissolved cornstarch and simmer until the sauce thickens to a smooth consistency. Adjust the seasonings by adding soy sauce or salt to taste.
Heat half of the olive oil in a non-stick pan over medium heat. Season the salmon with salt and pepper and place it in the pan, searing on one side until golden brown. Once golden brown, place the salmon seared side facing up, onto a foil-lined baking sheet, spoon some of the sauce over top and bake in the oven to an internal temperature of 135°F using a thermometer, for approximately 3-6 minutes (cooking time depends on the thickness of the salmon).
Toss the noodles in the sauce and serve with the salmon. Garnish with scallions.