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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!
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