Add the salmon fillets to a shallow dish and cover with the teriyaki sauce. Cover and leave to marinate for 30 minutes.
Heat a non-stick frying pan over a medium-high heat with 1 tsp sesame oil. Add the salmon skin side down and lower the heat to low-medium. Cook the salmon on each side for 5-6 minutes until cooked through and nicely glazed.
Meanwhile, heat the remaining olive oil in a wok over a high heat until it just starts to shimmer. Add the vegetable stir-fry and fry continuously for 3 minutes. Add the noodles with 1 tbsp leftover teriyaki sauce and stir-fry for a further 2 minutes.
Divide the stir-fried noodles between 4 plates and top with a salmon fillet. Sprinkle over the nuts and coriander and serve with a lime wedge.