Cut the salmon fillet into 1 cm (1/2 in) slices. Gently mix with the teriyaki sauce, then cover, chill and leave to marinate for 1 hour.

Mix together the soy sauce, 1 tablespoon of the vegetable oil, sesame oil, chives, ginger and garlic. Set aside.

Heat the rest of the vegetable oil in a wok. Lift the salmon from the marinade and add to the pan. Cook over a high heat until lightly coloured. Push to the side of the pan.

Add the spinach, cover and cook for 2 minutes over a high heat until wilted. Push to the side of the pan and add the noodles, along with 6 tablespoons of water and the seasoning sachets from the noodle packets. Cook, stirring until the noodles have loosened and warmed through. Add the soy sauce mixture and stir to combine, mixing in the spinach at the same time, but leaving the salmon at the side of the pan.

Divide the noodles among four deep bowls, then lay the salmon on top. Sprinkle with furikake seasoning and serve.