Method

1. Make the sauce by whisking everything together in a small bowl. The warm water will help to dissolve the Kokada. Set aside.
2. Prepare your vegetables. Chop the red bell pepper into strips, wash and chop the baby bok choy.
3. In a skillet on medium heat, add the olive oil. Once shimmering, add the garlic and chili flakes. Cook for 30 seconds or until fragrant. 
4. Add the bell pepper and bok choy to the pan. Cook for 1-2 minutes or until the bok choy begins to wilt.
5. Add the cooked noodles to the pan. Separate them by stirring gently and coating them in oil. Note if using the recommended noodles you may need to add water and steam them for a few minutes to soften.
6. Pour the sauce into the pan and stir to coat everything. Cook for a few minutes or until the sauce thickens and the noodles begin to absorb it.
7. Add the chopped basil and remove from heat. Serve with lime juice and green onion.

Recipe Notes:

• Substitute stir fry sauce or dark soy sauce for vegan oyster sauce.
• If you don’t have vegan fish sauce, you can substitute with lime juice and 1/2 teaspoon mushroom powder or umami seasoning.
• If you can’t find wide flat rice noodles, you can use your favorite type of noodle (pad thai noodles, udon, etc.) Cook them according to package instructions and add them during step 5.