Crisp Asian Salmon With Bok Choy And Rice Noodles

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4 cups low-sodium chicken broth

2 cups water

1/4 cup mirin

1/4 cup low-sodium soy sauce

1/4 cup rice wine vinegar

2 tablespoons minced fresh ginger

2 garlic cloves, minced

1 teaspoon sugar

8 ounces rice vermicelli, broken into 4-inch lengths

2 tablespoons vegetable oil

6 center-cut salmon fillets with skin (about 6 ounces each)


1 pound baby bok choy, cut into thin wedges

2 scallions, thinly sliced

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