Combine first 3 ingredients in a bowl; toss well, and set aside.
Prepare noodles according to package directions, omitting salt and fat; drain well. Return noodles to pan; toss with sesame oil. Set aside, and keep warm.
Combine 1/4 cup broth and cornstarch, stirring until smooth. Stir in remaining broth, teriyaki sauce, red pepper, and salt; set aside.
Heat oil in a wok or large nonstick skillet over high heat. Add salmon mixture; stir-fry 4 minutes or until fish flakes easily when tested with a fork. Remove salmon. Add carrots, bell pepper, and green onions to pan; stir-fry 4 minutes or until crisp-tender.
Reduce heat; return salmon to pan. Stir in broth mixture; bring to a boil. Cook, stirring constantly, 1 to 2 minutes, or until sauce thickens. Top noodles with salmon mixture.