Per serving: 417 calories; 49g carbohydrates; 32g protein; 10g fat; 3.3g fibre
*nutritional data is indicative and may vary depending on the brand of ingredients used.

1. Cut each salmon fillet into 5 strips, removing any skin beforehand if necessary.
2. Put the strips into a non-metallic dish and spoon the teriyaki marinade over, making sure the fish is well covered.
3. Cover and set aside; if you have time, allow the fish to marinate for half an hour, but if not the dish will still taste just as nice.
4. Cook the rice noodles in boiling lightly salted water according to the pack instructions, then drain.
5. Meanwhile, heat a wok or non-stick frying pan liberally sprayed with cooking oil spray and over a high heat, stir-fry the greens for 3 minutes.
6. Transfer the noodles and greens to two serving plates.
7. Spray the non-stick frying pan or wok again and add the salmon and marinade. Cook for 1.5 minutes each side or until the salmon is just cooked through.
8.  Serve the salmon on top of the greens and noodles.