INGREDIENTS
8 oz
rice vermicelli noodles
1 tbsp
hot curry powder
2 cloves
garlic
1
inch fresh ginger
3 tbsp
vegetable oil
1
bunch bok choy
4
medium carrots
12 oz
bag bean sprouts
1
bunch green onions
1/4 cup
soy sauce
1 tsp
sesame oil
1 tsp
chili garlic sauce (optional)