In a small saucepan, combine rice vinegar, brown sugar, water, soya sauce, ¼ cup canola oil, ginger, garlic, flour, and sesame seeds. Whisk the sauce together and place over medium heat.
Simmer until the sauce is slightly thickened, 8 to 10 minutes. Keep warm.
The rest:
Heat 1 teaspoon canola oil in a large skillet over medium heat. Add the salmon pieces and cook, turning once, until the salmon is just cooked through. Set aside in a bowl.
Heat 1 teaspoon canola oil in the same large skillet over medium-high heat. Add red bell pepper and sugar snap or snow peas. Cook until the vegetables are just tender, about 2 minutes.
Bring a large saucepan of water to a boil over high heat. Add pasta and cook until the pasta is al dente. Drain. Add the drained pasta to the large saucepan with the vegetables, salmon, and teriyaki sauce. Toss well and serve.
Notes
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using WP Recipe Maker calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.