1pkg (10.6 oz)KA–ME® Pad Thai Express Rice Noodles
6babybok choy, quartered
1can (15 oz)KA–ME® Stir-Fry Mushrooms, drained
4green onions, thinly sliced
4tspKA–ME® Hot Chili Oil
Heat KA–ME® Sesame Oil Blend in saucepan set over medium-high heat; cook ginger, onion and garlic for 2 to 3 minutes or until aromatic.
Stir in chicken broth, KA–ME® Oyster Sauce, KA–ME® Fish Sauce, KA–ME® Tamari, KA–ME® Rice Vinegar, brown sugar, star anise and cinnamon stick; bring to boil. Reduce heat to medium-low; simmer for 8 to 10 minutes or until fragrant. Remove and discard star anise and cinnamon stick.
Stir in KA–ME® Pad Thai Express Noodles, bok choy and KA–ME® Stir-Fry Mushrooms. Cook for 3 to 5 minutes or until noodles and vegetables are tender.
Divide among 4 bowls. Top with green onions and drizzle with KA–ME® Hot Chili Oil.
Add shredded cooked chicken, thinly sliced beef or shrimp to soup.