Rice Noodles with Calamansi-Ginger Glazed Salmon, Stir-Fried Bok Choy and Crispy Shallots
An original Asian-inspired recipe featuring silky rice noodles with seared salmon glazed in calamansi, soy and ginger, paired with stir-fried bok choy, carrot, and crispy shallots. Balanced, aromatic, and full of contrasting textures.
Ingredients
- 500 g skinless salmon fillet (cut en 4 porciones)
- 250 g dried rice noodles (tipo plano medium)
- 300 g bok choy (cut a lo largo)
- 120 g carrot (en juliana fina)
- 100 g shallots (sliced finas)
- 12 g garlic (chopped fino)
- 20 g fresh ginger (grated)
- 45 ml calamansi juice (freshly squeezed or embotellado)
- 60 ml soy sauce (divided)
- 15 ml fish sauce
- 30 ml honey
- 10 ml toasted sesame oil
- 45 ml neutral oil (divided)
- 15 g chives (chopped)
- 9 g sesame seeds (tostadas)
- 60 ml water (for the sauce)
- 1 g black pepper
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a bowl, mix 30 ml (2 tbsp) soy sauce, the fish sauce, calamansi juice, honey, half of the grated ginger, half of the garlic, sesame oil, water, and black pepper. Set this sauce aside.
- 2
2. Pat the salmon dry with paper towels and brush it with 15 ml (1 tbsp) of the prepared sauce. Let it rest for 10 minutes while you prepare the remaining ingredients.
- 3
3. Place the rice noodles in a large bowl and cover them with hot water, about 160°F/70°C, for 6 to 8 minutes, or until flexible. Drain, briefly rinse with lukewarm water, and toss with 5 ml (1 tsp) neutral oil to prevent sticking.
- 4
4. Heat a small skillet with 30 ml (2 tbsp) neutral oil over medium heat. Add the shallots and fry for 6 to 8 minutes, stirring, until golden and crisp without burning. Transfer to a paper towel-lined plate.
- 5
5. In the same skillet or wok, remove excess oil and leave about 10 ml (2 tsp). Increase to medium-high heat and cook the bok choy with the carrot for 2 to 3 minutes. Add the remaining garlic and ginger and stir-fry 30 seconds more. Add 15 ml (1 tbsp) soy sauce, toss well, and remove the vegetables when tender but still crisp.
- 6
6. Heat a large nonstick skillet over medium-high heat. When fully hot, around 400°F/205°C on the surface, add 5 ml (1 tsp) neutral oil and cook the salmon for 3 to 4 minutes on the first side. Flip and cook 2 to 3 minutes more, until the center is just moist and the fish reaches a safe internal temperature of 145°F/63°C.
- 7
7. Pour the reserved sauce into the salmon skillet and cook for 1 to 2 minutes, spooning the glaze over the fish, until slightly thickened.
- 8
8. Add the drained noodles to the vegetable skillet or wok and toss for 1 to 2 minutes so they absorb the juices. If needed, add a tablespoon of water to loosen them.
- 9
9. Divide the noodles with bok choy and carrot among shallow bowls. Top with the glazed salmon, spoon over the pan sauce, and finish with the crispy shallots, chopped chives, and toasted sesame seeds.
- 10
10. Serve immediately to keep the contrast between the tender noodles, stir-fried vegetables, and crunchy shallots.
Chef tips
For better searing, take the salmon out of the refrigerator 10 minutes before cooking and avoid moving the portions at first so a light crust can form. The shallots continue to darken for a few seconds after leaving the oil, so remove them when they are light golden.
Substitutions
You can replace the salmon with trout or firm tofu if you want a different protein. If calamansi is unavailable, use half lime and half mandarin juice. Bok choy can be swapped for Chinese spinach or baby pak choi, adjusting the cooking time.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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