Mix together the wasabi, ginger, soy sauce, mirin, sesame oil and brown sugar. Lay the salmon pieces in a small dish and pour the marinade over. Place in the fridge for 10 minutes.
Meanwhile, cook the rice noodles according to the instructions on the packet. Drain and run under cold water to prevent them from sticking. Heat the sesame oil in a wok and add the garlic, ginger and chlili. Cook for 1 minute or until fragrant. Add the cabbage and cook for 2 minutes. Add the drained noodles with the lime juice and soy sauce and stir through the chopped coriander.
Meanwhile, heat a non-stick pan and add the marinated salmon pieces skin side down. Cook for 4-5 minutes on each side, until just cooked through and deep golden all over. Remove the salmon from the pan, add the remaining marinade and cook for 1 minute until thick and sticky. Serve the salmon with the noodles, the lime wedges and a scattering of sesame seeds, then drizzle over the sticky sauce.