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Place noodles and edamame in a heat-proof bowl, cover with boiling water and set aside for 5 minutes or until noodles are almost cooked.
Meanwhile, combine sauce ingredients in a small jar, shake well and set aside.
Heat a large non-stick frypan over high heat. Add salmon and cook for 2 minutes, turn and cook for a few minutes more or until golden and still slightly raw. Do not overcook.
Add 1 teaspoon of sauce per serve to the salmon, tossing to coat and continue to cook for a minute or until the sauce caramelises. Remove from the pan and set aside.
Add water to the hot pan to deglaze the sticky caramelised pieces from the bottom. Add mushrooms and cook for 3-4 minutes or until beginning to brown.
Add drained noodles, drained edamame and remaining sauce to the mushrooms and stir-fry until noodles are tender and coated with sauce. Remove from the pan and divide between bowls.
Immediately add a splash of water to pan and cook kale for a few minutes, tossing, or until just wilted.
Divide salmon and kale between bowls and scatter over sesame seeds, if using, to serve.