Crisp Asian Salmon with Bok Choy and Rice Noodles

Crisp Asian Salmon with Bok Choy and Rice Noodles
Photo by Anson Smart


  • Salt
  • 2 clove(s) garlic
  • 0.25 cup(s) rice wine vinegar
  • 2 cup(s) water
  • 4 cup(s) low-sodium chicken broth
  • 0.25 cup(s) mirin
  • 1 pound(s) baby bok choy
  • + 7 more ingredients
    • 6 center-cut salmon fillets with skin
    • 0.25 cup(s) low-sodium soy sauce
    • 2 tablespoon(s) minced fresh ginger
    • 2 scallions
    • 2 tablespoon(s) vegetable oil
    • 8 ounce(s) rice vermicelli
    • 1 teaspoon(s) sugar

In a medium saucepan, bring the broth, water, mirin, soy sauce, vinegar, ginger, garlic and sugar to a boil. Meanwhile, bring a large pot of water to a boil. In a bowl, soak the rice noodles in very hot water until pliable, about 10 minutes. Drain the noodles and add them to the boiling water. Co...

View full recipe at Food & Wine


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