Mix the ingredients for the sauce in a bowl and set aside.
In a pot of boiling salted water, cook the Haiku rice cut noodles for 10 minutes. Drain.
Using a wok or a pan, heat the oil over medium heat. Fry the onion, ginger and garlic for 1 minute. Add the carrot, beans, red pepper and the shiitakes. Fry for 2 to 3 minutes. Set the vegetables aside on a plate.
In the same wok, fry the salmon for 2 minutes. Add the vegetables and rice cut noodles, then pour in the teriyaki sauce. Bring to a boil and continue cooking for 1minute until thickened.
When serving, sprinkle with the coriander and cashew.
Recipe developed by Pratico-Pratiques