250 g package dried vermicelli noodles
1 cup bok choy, cut lengthwise, bottom inch trimmed
1 cup carrots, cut into medallions
2 tsp (10 mL) tamari sauce
2 tsp (10 mL) sesame oil
1 tsp sugar
2 Tbs curry powder
1 tsp salt
2 Tbs (30 mL) sambal oelek
250 g block medium-firm tofu, cut into 2 cm cubes
Handful of bean sprouts
- Pre-soak vermicelli noodles in cold water for about 20 minutes. Drain, and set aside.
- Blanch soaked vermicelli, bok choy, and carrots, in boiling water for 45 seconds.
- Heat wok on medium heat, add sauce ingredients and stir to combine. Add blanched vermicelli and vegetables. Mix to incorporate sauce
- Add tofu and bean sprouts and heat through before serving