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20 minutes

Singapore-Style Noodles

with Baby Bok Choy, String Peas & Cashews

Cooking time

20 minutes




690 /serving

Time for a take-out classic, made in house! Singapore-style noodles is a fun-loving dish that has its origins in Cantonese cooking but the light curry powder that flavours it pays homage to the Malay Peninsula (think turmeric, galangal and lemongrass). Line up string peas, baby bok choy, garlic and shallot for a bevy of veggies, and toss in cashews for extra substance. The fresh-cooked rice vermicelli can’t wait to be sauced, swirled and whirled straight into your mouth—whether that’s with chopsticks or a fork is up to you.

We will send you:

  • 2 Garlic cloves
  • 2 Scallions
  • 1 Shallot (or onion)
  • 200g Snow peas (or sugar snap peas)
  • 340g Baby bok choy
  • 60ml Ponzu lime sauce
  • 25g Roasted cashews
  • 15ml Toasted sesame oil
  • 225g Rice vermicelli
  • 8g The Way to Malay spices (turmeric, coriander seeds, cinnamon, cumin, cardamom, galangal, lemongrass, cloves)

Contains: Sesame, Soy, Cashews, Wheat

You will need:

Large pot
Large pan
Total Fat
18 g
Saturated Fat
3 g
950 mg
Total Carb
117 g
12 g
16 g
8 g
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Mise en place
Bring a large pot of salted water to a boil. Remove the stem ends of the string peas; pull off the tough string that runs the length of each pod. Halve each pod crosswise. Cut the bottom ¼ inch off the bok choy and separate the leaves. Remove the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Peel and halve the shallot lengthwise; thinly slice crosswise into half-moons. Mince the garlic.
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Boil the vermicelli
Add the vermicelli to the pot of boiling water; stir gently to separate. Boil, 2 to 3 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and rinse under cold water. Toss with a drizzle of oil to prevent sticking.
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Sauté the vegetables
In a large pan, heat a drizzle of oil on medium-high. Sauté the garlic, shallot and white bottoms of the scallions, 30 sec. to 1 min., until fragrant. Add the string peas and bok choy. Sauté, 2 to 3 min., until the string peas are crisp-tender and the bok choy have wilted. Transfer to a plate and reserve the pan.
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Combine the vermicelli
In the same pan, heat the sesame oil on medium-high. Cook the spices, 30 sec. to 1 min., until fragrant. Add the vermicelli, vegetables, ponzu and ½ the reserved cooking water; toss well. Cook, stirring frequently, 2 to 3 min., until heated through. If the sauce seems dry, gradually add the remaining cooking water (1 tbsp at a time) until you achieve your desired consistency.
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Finish & serve
Roughly chop the cashews. Divide the vermicelli between your bowls. Garnish with the green tops of the scallions and cashews. Bon appétit!