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1
Heat oven to 350.
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2
Place salmon in a baking dish. Mix all liquid ingredients, pour over salmon, and marinate salmon at least an hour or two.
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3
Put the peanut and sesame oils in a medium, nonstick pan and heat 1/2 the chives over the lowest heat for about 15 minutes.
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4
Toss the mushrooms with 1 T of the chive oil and roast for 10 minutes. Let cool then slice thinly. Turn oven to broil.
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5
Beat the eggs, mirin, soy and scant pinch of salt until completely blended. Stir in the rest of the garlic chives and the cilantro.
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6
Pour the rest of the chive oil into a bowl and set aside. Heat the pan over medium heat, stir the egg mixture gently and pour just enough into the pan, tilting it as you would for a crepe, until it just covers the bottom of the pan. Cook until set, flip briefly, then stack on a plate. Repeat with rest of egg mixture brushing the pan with more chive oil as needed. Fold the stack in half and cut into noodles. Drain any remaining oil from the chive mixture reserving for another use and set the chives aside.
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7
Add the snow peas to the same pan and cook until just starting to blister, tossing a few times. Cut on the bias, toss with the shiitakes and noodles and mound onto four plates.
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8
Cover a rimmed cookie sheet with foil and put salmon on a rack on top. Heat the remaining marinade in the pan on high with the reserved, cooked chives until it starts to thicken. Cook salmon in the upper third of the oven, basting with sauce twice more until crispy and glazed (about 8-10 minutes). Place on top of noodles, garnish with extra chives and enjoy.
