Trim the spring onions, retaining the pale green and white.
Heat a frying pan over a medium heat and stir-fry the sesame seeds for a couple of minutes until pale golden. Tip onto a saucer.
Pour the teriyaki sauce into the pan. Add the spring onions and simmer for 3-4 minutes until tender. Scoop the spring onions onto a plate and cover to keep warm.
Boil the teriyaki sauce for a few minutes until it is thick and has reduced to about one-third. Remove sauce from pan and put into a bowl.
Rinse out pan, return pan to cooker and place on medium-high heat. Add 1 Tbsp Olive oil. When pan is hot, add stir fry veggies and cook for 3-4 minutes.
Line the grill pan with foil and lay out the salmon.
Boil the noodles in plenty of salted water for 4 minutes, stirring a couple of times to loosen the noodle coils. Drain and return to the pan with the toasted sesame oil, 2 Tbsp soy sauce and half the sesame seeds. Stir and keep warm.
Baste the salmon liberally with the reduced teriyaki sauce. Turn on the over-head grill to its highest setting. Cook for 2 minutes, baste again and then cook for a further 2-3 minutes until just cooked through.
Toss the noodles again and place in the middle of 2 warmed plates or bowls. Top with the warm spring onions and lay a fillet of salmon over the top. Sprinkle the remaining sesame seeds over the salmon. Spoon half the stir fry veggies onto each of the plates.