Putting it all together:

In family size skillet, bring 8 cups of water to a boil over high heat.

Add tea bags and peppercorns to boiling water.

Remove from heat and allow tea to steep for at least 5 minutes.

Meanwhile, bring a medium pot of water to boil. Add salt, snap peas, and edamame.

Boil for about one minute or until bright green.

Remove from water and place in colander and rinse with cold water.

Bring water back to a boil

Once the tea has steeped, remove tea bags and bring tea back to low simmer.

Rinse Salmon and pat dry. Season both sides with salt and pepper and place in liquid.

Peel and slice ginger and place on top of salmon. Cover with lid and simmer for 7 minutes.

When the pot of water is boiling add in Gluten Free noodles and cook about 2-3 minutes. Drain and rinse with cold water.

In medium pot, combine honey, sesame oil, soy sauce, salt and pepper. Stir over low heat until the honey is melted. Remove from heat and add soba noodles. Stir to coat. Add snap peas and edamame and toss gently.

Place Gluten Free noodles on plate and top with salmon.