Put on a pot of water to boil and cook the noodles. Place the stock, garlic, ginger and soy and chili sauce in another pot and bring to a gentle simmer. Simmer 5 minutes. Add the carrot, scallops and salmon and cook them through, about 4 minutes. Meanwhile, cook noodles in the boiling water until just tender, about 1-2 minutes, and then divide among 4 large soup bowls. Mix the shrimp and bok choy into the pot with salmon and heat through about 2 minutes. Spoon the seafood/vegetable mixture and broth over the noodles and serve.