Tofu & Veggie Vermicelli Rice Noodle Bowl

4 servings


  • 1/4 package of KA–ME® Rice Sticks, cooked and drained
  • 1 tsp KA–ME® Stir-Fry Oil
  • 1/2 can KA–ME® Straw Mushrooms
  • 1/4 cup shelled edamamecooked
  • 1/4 cup shredded carrots
  • 1/4 cup kimchi
  • 1 stalk of green onion, chopped
  • 4-5 oz fried tofu
  • 2 tsp KA–ME® Sesame Oil Blend
  • 2 tsp KA–ME® Hoisin Sauce


  1. Add 1/4 package of KA–ME® Rice Sticks to 2 quarts of boiling water. Cook for about 3 minutes and drain. Set aside in a serving bowl.
  2. Stir fry 1/2 can of KA–ME® Straw Mushrooms and fried tofu (sliced) until brown.
  3. Add all ingredients together and top with KA–ME® Sesame Oil Blend and KA–ME® Hoisin Sauce.
Recipe courtesy of @lalovetta

Included Products

Stir-Fry Oil
Sesame Oil Blend
Hoisin Sauce
Rice Sticks
Straw Mushrooms Whole-Peeled