Put salmon fillets in a bowl with teriyaki sauce, honey, 1tbsp sesame oil and lime zest. Leave to marinade for 10mins.
Meanwhile cook noodles according to pack instructions, then drain.
Finely slice spring onions, red chilli, mangetout and mushrooms. Heat 1 tbsp of sesame oil in a wok and fry the sliced veg for a few minutes, then add rice vinegar and soy sauce, add cooked noodles. Set aside covered.
Heat a frying pan over a medium heat. Coat salmon in sesame seeds and pan fry for 3-4 mins each side until cooked. Remove the salmon from the pan and keep warm.
Bring the remaining marinade to the boil in the frying pan. Simmer for 1 minute, then pour over noodles.