In a small bowl, combine the soy sauce, rice wine vinegar, garlic, ginger and honey. Mix thoroughly to combine. Pour into a 9 x 13 inch pyrex. Place the salmon, flesh side down into the pyrex. Let marinate at room temperature for 30 minutes.

While the salmon is marinating, pre heat the oven to 400 degrees. Slice 8 kumquats into ⅛ slices and set aside.

Cut Petit Soy Chum and Petit Shanghai in half.

Place yakisoba noodles into a bowl and fill with hot water.

Remove salmon from marinade and place on a foil lined sheet pan.Reserve marinade. Top with the kumquats. Roast salmon for 12 - 15 minutes, until the salmon is slightly opaque in the center.

While salmon is roasting, Pour 2 Tablespoons of canola oil into a saute pan and heat over medium high heat. Add the Petit Soy Chum, Petit Shanghai bok choy and snow peas. Saute until the vegetables are tender - about 3 to 4 minutes. Using tongs, remove the yakisoba noodles from the water and add to the saute pan. Add the reserved marinade and stir until liquid is absorbed, about 3 to 4 minutes. Divide the noodles and vegetables among 4 plates. Top each plate with a piece of salmon. Serve!