3 spring onions, thickly sliced, plus 1 extra, finely sliced, to garnish (optional)
2.5 cm (1 inch) piece of fresh root ginger, peeled and cut into thin matchsticks
250 g (8 oz) teriyaki stir-fry sauce
2 x 180 g (6 1/4 oz) cans skinless, boneless salmon, drained and flaked
Cook the noodles in a pan of boiling water for 3–4 minutes or according to the packet instructions until just tender. Drain and toss in 1 tablespoon oil to prevent sticking.
Meanwhile, heat the remaining oil in a large frying pan set over a medium heat and cook the spring onion and ginger for 2–3 minutes until softened and lightly coloured. Stir the noodles and the teriyaki sauce into the pan and toss together to coat.
Flake over the salmon and heat gently for 1–2 minutes until hot. Heap into dishes to serve, garnished with some very finely sliced spring onion, if desired.