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A closeup of a plate of Singapore street noodles on a tablecloth for upcoming menu provided by Laroot World, an organic, local, gluten free New York City flexitarian, pescatarian, carnitarian, vegan, and vegetarian meal delivery service

Singapore Stir Fry

Singapore street noodles originated in Hong Kong in the 1950s, when Cantonese chefs, incorporating spices imported from India by the British, attempted to develop a carb-dense lunch food that would appeal to day laborers of all backgrounds in the city-state. To give their curry-spiced noodles a compelling aura, the chefs named them after Singapore, an island about which little was known in Hong Kong at the time. For our curry-less version, we sear gluten-free soba noodles with micronutrient-rich vegetables like broccoli, carrots, bok choy, and mushrooms before suffusing the mixture with tamari, mirin, ginger, chili, and sesame oil—seasonings that strike a balance of the five flavors, or wuwei, recognized by Traditional Chinese Medicine (TCM).

Singapore Stir Fry