Kasim Kasim's Singapore Noodles

Serves 2-4


250 g package dried vermicelli noodles

Cold water

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


  1. Pre-soak vermicelli noodles in cold water for about 20 minutes. Drain, and set aside.
  2. Blanch soaked vermicelli, bok choy, and carrots, in boiling water for 45 seconds.
  3. Heat wok on medium heat, add sauce ingredients and stir to combine. Add blanched vermicelli and vegetables. Mix to incorporate sauce
  4. Add tofu and bean sprouts and heat through before serving


Read more about Kasim Kasim here.

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