Peel and seed the chiles, scraping off as many of the charred black flecks as possible. Puree the chiles in a food processor or blender; add enough chicken broth to bring the total mixture to one cup.

Pour the chile mixture into a small saucepan, add the agar agar, and bring the mixture to a boil, stirring frequently. Let the mixture simmer for five minutes, then remove from heat and let cool for 2-3 minutes. Pour the mixture into a small baking sheet (approximately 13x18 but if it's not these exact dimensions it's OK) (also - we lined ours with parchment paper to keep it neat) and then put it in the refrigerator to set for 30-60 minutes.

Once the puree has solidified into a very firm gelatin, remove the tray from the refrigerator and slice the mold into long thin strips (some will break, and that's OK!). We used a sharp knife to score the gelatin, and then a spatula to lift the strips off the tray. Divide the "noodles" into two bowls. Top with grilled salmon and teriyaki sauce.