Remove and discard the kale stems; roughly chop the leaves. Thinly slice the mushrooms. Peel and mince the ginger. To make the glaze, in a bowl, combine the maple syrup, miso paste, half the vinegar and ¼ cup of water; whisk until smooth.

Heat a large, dry pan (nonstick, if you have one) on medium-high until hot. Add the kale and ½ cup of water; season with salt and pepper. Cook, stirring occasionally, 4 to 6 minutes, or until the kale has wilted and the water has cooked off. Transfer to a bowl and set aside in a warm place.

In the pan used to cook the kale, heat 2 teaspoons of olive oil on medium-high until hot. Add the mushrooms. Cook, stirring occasionally, 4 to 6 minutes, or until lightly browned. Add the ginger and sesame oil; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until fragrant.

To the pan of mushrooms, add the noodles (carefully separating with your hands before adding), cooked kale, ponzu sauce, remaining vinegar and 2 tablespoons of water; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until well combined. Remove from heat and divide between 4 dishes; set aside in a warm place. Rinse and dry the pan.

Pat the salmon fillets dry with paper towels; season with salt and pepper on both sides. In the pan used to cook the vegetables and noodles, heat 1 tablespoon of olive oil on medium-high until hot. Add the seasoned fillets, skinless sides down. Cook 2 to 4 minutes on the first side, or until lightly browned. Flip the fillets and add the glaze. Cook, occasionally spooning the glaze over the fillets, 2 to 4 minutes, or until the liquid has reduced in volume by about half and the fillets are cooked to your desired degree of doneness.

Top the dishes of cooked vegetables and noodles with the glazed salmon fillets. Garnish with the sesame seeds.