In a bowl or large ziplock bag marinate the salmon fillets in the Lee Kum Kee Teriyaki Stir-fry Sauce. Leave in the fridge for at least 30 minutes.
Preheat the oven to 200°C. Lay the salmon fillets skin side up in a lined baking tray. Brush with Lee Kum Kee Teriyaki Stir-fry Sauce and bake for 12-14 minutes, or until the salmon is fully cooked.
Cook the noodles according to packet instructions. Drain and chill under running water. Toss with 2 tsp of Lee Kum Kee Pure Sesame Oil and set aside.
Place prepared vegetables and herbs into a serving bowl. Toss with cold noodles.
In a small bowl whisk dressing until well combined. Pour over the noodle bowl and toss. Divide noodle salad into four serving bowls. Top with pieces of baked salmon and garnish.