Buddha Noodle Bowl

Lorem ipsum dolor sit amet, consectetur adipiscing elit, sed do eiusmod tempor incididunt ut labore et dolore magna aliqua.

10 minutes
20 minutes
4 servings
Print Recipe
Buddha Noodle Bowl
Course Lunch/Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Course Lunch/Dinner
Cuisine Chinese
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
  • 8.8 oz package KA–ME® Organic White Rice Vermicelli Noodles or KA–ME Hokkien Stir-Fry Noodles, prepared according to package directions
  • 5 tbsp KA–ME® Stir-Fry Oil , divided
  • 6 small baby bok choy , rinsed, halved lengthwise, sliced into 3-inch strips
  • 1 orange bell pepper , cored, seeded and sliced
  • 1 medium white onion , chopped
  • 1 tbsp KA–ME® Sesame Oil Blend
  • 12 oz tofu , cubed and patted dry
  • 3 oz package KA–ME® Pad Thai Sauce
  • 1/2 tsp KA–ME® Sriracha Sauce
  • 1 tbsp water
  • 2 tsp sesame seeds , toasted
Instructions
  1. Cook the 3 vegetables separately, heating 1 tbsp KA–ME® Stir-Fry Oil for each over medium-high in a large skillet (Bok Choy for 3-4 minutes, turning once; Pepper for 4 minutes, tossing often; Onion for 5-7 minutes until golden). Remove vegetables from heat, keep apart.
  2. Add remaining 2 tbsp KA–ME® Stir-Fry Oil to skillet, add KA–ME® Organic White Rice Noodles - Vermicelli and heat for 2 minutes, set aside.
  3. Add KA–ME® Sesame Oil Blend to skillet and reduce heat to medium. Add tofu and cover; cook 4-6 minutes until browned, turning once.
  4. In separate bowl, whisk KA–ME® Pad Thai Sauce and KA–ME® Sriracha Sauce with water.
  5. Divide KA–ME Organic White Rice Noodles - Vermicelli among 4 bowls. Top with bok choy, pepper, onion and tofu. Drizzle with sauce mixture and garnish with sesame seeds. Enjoy!
Share this Recipe

Included Products

Szechuan Sauce
Wide Lo Mein Noodles
Hot Chili Oil