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Teriyaki Sauce: Mix the ingredients in a small bowl until the sugar is dissolved.
Coat salmon with 1 tablespoon of Teriyaki Sauce in a bowl, then set aside while you cook the noodles.
Cook your noodles per the packet directions. Drain, briefly rinse under tap water then set aside.
Cook salmon: Heat ½ tablespoon oil in a large non-stick pan over high heat. Cook the salmon for 1 ½ minutes on each side or until golden, then remove to a plate. Pour any remaining sauce in the skillet over the salmon.
Cook aromatics: Roughly clean the pan with a paper towel then return to the stove, still on high heat. Heat 1 tablespoon of the remaining oil and cook the onion and garlic for 30 seconds. Add Chinese broccoli stems and cook for 1 minute.
Noodles & sauce: Add noodles and half the Sauce. Toss for 2 minutes until the Sauce is absorbed. Add the remaining Sauce and toss to disperse. Then spread the noodles out in the pan, cook for 30 seconds un-disturbed. Repeat again 3 to 4 times (~3 min total).
Leafy greens: Drizzle the remaining ½ tablespoon oil around the side of the pan, then add the Chinese broccoli leaves. Toss for a further 1 ½ minutes or until the leaves wilt.
Add back salmon: Remove pan from stove. Place salmon on top, break into large chunks then toss through.
Serve: Divide between bowls and serve immediately!