Teriyaki salmon noodles

Method

1. Put the salmon fillets in a shallow bowl and spoon over half the teriyaki sauce (reserve the rest). Leave to marinate for 10 minutes, turning occasionally. Heat half the groundnut oil in a large sauté pan over a medium-high heat, add the salmon and fry for 2-3 minutes on each side until just cooked through. Remove, then flake into large pieces with a knife and fork. Set aside.
2. Wipe the pan to remove any burnt bits, add the remaining oil, then return the pan to the heat. Add the spring onions and garlic, stir-fry for a minute, then stir through the noodles and spring greens. Fry until the greens are wilted and the noodles are heated through.
3. Add 2 tbsp of the reserved teriyaki sauce to the pan, along with the chilli sauce, flaked salmon and coriander, then toss to coat. Serve the salmon noodles with lime wedges to squeeze over.
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