8.8oz packageKA–ME® Organic White Rice Vermicelli Noodles or KA–ME Hokkien Stir-Fry Noodles, prepared according to package directions
5tbspKA–ME® Stir-Fry Oil, divided
6smallbaby bok choy, rinsed, halved lengthwise, sliced into 3-inch strips
1orangebell pepper, cored, seeded and sliced
1medium whiteonion, chopped
1tbspKA–ME® Sesame Oil Blend
12oztofu, cubed and patted dry
3oz packageKA–ME® Pad Thai Sauce
1/2tspKA–ME® Sriracha Sauce
2tspsesame seeds, toasted
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.
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.
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.
In separate bowl, whisk KA–ME® Pad Thai Sauce and KA–ME® Sriracha Sauce with water.
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!