Preheat your oven to 400 degrees F. 

In a glass measuring cup, whisk together all sauce ingredients: rice vinegar, cornstarch, brown sugar, soy sauce, sesame oil, Sriracha, red pepper flakes, garlic and ginger. Set aside.

Add a small drizzle of oil to the sheet pan and rub it on with your hands. Or coat generously with nonstick spray.

Chop the broccoli into bite size florets.

Slice the carrots into thin (no more than 1/4 inch) slices.

Add the vegetables to the pan. Pour 1/2 cup of the sauce over the vegetables and use your hands to toss and coat. Sprinkle with 1 teaspoon salt.

Add the FROZEN Sea Cuisine Salmon filets to the pan, making sure the salmon is touching the pan and not on top of any veggies. 

Roast in the oven for 12 minutes.

Remove from the oven and stir the vegetables. (Try to turn them over but it doesn't need to be perfect.) Don't disturb the salmon. Move quickly so that you can get it back in the oven right away.

Roast for another 10-12 minutes, until the broccoli and carrots are crisp-tender and the salmon is cooked through (145 degrees internal temperature). 

Meanwhile, boil a medium pot of water on the stove. Season with 1 teaspoon salt. When it is boiling, turn off the heat and add the package of rice noodles. Let sit for about 5-8 minutes. You don't even need to stir it or anything. It's like magic!!

Drain the noodles and return to the pot. Add about half of the remaining sauce (that you made earlier) to the rice noodles and toss together. (Taste it and add more if you like, the remaining sauce is just to pass at the table.) 

You can transfer the noodles to the pan in 4 sections like in the photos if you want, to make serving simple. Or just serve them in a separate bowl. 

Top rice noodles with salmon and vegetables. Garnish with green onions, sesame seeds, and cilantro. Serve the remaining sauce at the table. (You can heat it in the microwave if you want.)