Print Recipe
Colorful Veggie Stir-Fry
Course Lunch/Dinner
Cuisine Chinese
Servings
Course Lunch/Dinner
Cuisine Chinese
Servings
Ingredients
  • 2 tbsp KA–ME® Hoisin Sauce
  • 2 tbsp soy sauce
  • 2 tbsp water
  • 1 tbsp KA–ME® Rice Wine Vinegar
  • 2 tbsp cornstarch
  • 1 packet KA–ME® Stir-Fry Soba Noodles
  • 1 tbsp KA–ME® 100% Pure Sesame Oil
  • 2 tbsp olive oil
  • 1 package frozen vegetables
  • 1 cup mushrooms , diced
  • 1 cup tofu , diced
  • Chopped scallion for garnish
  • sesame seeds for garnish
Instructions
  1. Add KA–ME® Hoisin Sauce, soy sauce, water, KA–ME® Rice Wine Vinegar and cornstarch to a small bowl and whisk well to combine into a sauce. Set aside.
  2. Cook KA–ME® Stir-Fry Soba Noodles according to package instructions. Drain and rinse with cold water, then toss with one teaspoon of KA–ME® 100% Pure Sesame Oil to prevent sticking.
  3. Heat KA–ME® Sesame Oil over medium heat and sauté garlic and ginger for about 2 minutes.
  4. Thaw vegetables on low in the microwave. Drain off as much water as possible.
  5. Add olive oil to a large skillet or wok over medium-high heat. Once the oil is hot and shimmering, stir-fry mushrooms. Set aside.
  6. Repeat above step to stir-fry tofu.
  7. Add vegetables and cook for 2-3 minutes.
  8. Add mushrooms, KA–ME® Stir-fry Soba Noodles and sauce, and toss all ingredients together to warm through.
  9. Cook for another 1-2 minutes until sauce thickens.
  10. Top with fresh scallions and sesame seeds.
Recipe Notes

Recipe courtesy of @nomnom_boston

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