1. Bring a large pot of water to a boil over high heat. Turn off the heat, add the noodles, and cook according to the package directions. Drain.

2. Meanwhile, turn the oven to broil

3. Rub the salmon all over with turmeric, ginger, and a pinch of salt and pepper.

4. In a small bowl, combine the honey, soy sauce, vinegar, red pepper flakes, and 1/4 cup of water.

5. Heat the oil in a large oven-safe skillet over medium heat. When the oil shimmers, add the shallots and broccoli and cook, stirring, until the broccoli is beginning to soften slightly, 2 to 3 minutes. Pour in the honey-soy sauce mixture. Increase the heat to medium-high and bring to a boil. Add the salmon, skin-side up, and cook until it is opaque two-thirds of the way up the sides, about 2 minutes. Transfer the skillet to the oven and broil until the salmon is medium-rare and the skin is crispy, 3 to 4 minutes.

6. In a medium skillet over medium heat, combine the butter, garlic, and a pinch of red pepper flakes. Cook, stirring, until the butter is melted and the garlic is light golden brown, 1 to 2 minutes. Stir in the coconut milk and cook to warm through, 3 to 5 minutes. Remove the skillet from the heat, add the noodles, and toss to coat.

7. Divide the noodles among bowls and place the salmon on top. Spoon the sauce over the salmon. Top with basil and cilantro and serve with lime wedges for squeezing.