Singapore Noodles

Rinse and dry all produce. Bring a large pot of salted water to a boil. Rinse and dry the produce. Peel and thinly slice the carrot. Peel and slice the onion. Thinly slice the scallion. Halve the baby bok choy lengthwise.

In medium bowl, combine the worcestershire sauce, tamari, agave, and just 2 tsp tamarind paste. Whisk the sauce to combine.

Once the water is boiling, add the rice vermicelli and gently stir. Cook until just al dente, about 2 to 3 minutes. Drain and run under cold water. Toss noodles with 1 tsp vegetable oil to prevent from sticking. Add 2 inches of water to the large pot to steam the bok choy and return to high heat.

Place a large nonstick skillet over medium-high heat and add 1 tbsp sesame oil. Once hot, add the carrot and onion and cook until slightly softened, about 2 minutes. Add sugar snap peas, edamame, and 1 tbsp Indian spice blend. Cook vegetables for 1 minute, stirring frequently.

Add the vermicelli, Singapore sauce, and as much or as little of the remaining Indian spice blend as you’d like to the skillet. Toss noodles to combine and cook until warmed through, tossing often, about 2 to 3 minutes. Once the water is boiling, lay the bok choy in the pot, cover, and steam until bright green, about 1 minute. Remove the bok choy from the water immediately.

Add the sliced scallions to the Singapore noodles and divide between large plates. Top with steamed bok choy and sprinkle with hemp seeds and remaining sesame oil. Serve with chile garlic sauce.