Ka-me

These thin wheat noodles originated in Northern China.

KA•ME Coconut Milk is a premium quality product, produced naturally with no artificial preservatives. It is a traditional ingredient that is used throughout Southeast Asian cuisines.

Thai Rice Noodles are common throughout Thailand and Vietnam, and in sections of China. KA•ME Thai Rice Noodles are made from rice flour and rice oil. They are ideal in any stir-fry, salad, soup or...

These gluten-free flat ribbon noodles are extremely popular in Thailand where street food vendors offer freshly prepared, sweet and savory Pad Thai. A stir-fried noodle dish, with egg, shrimp,...

Hokkien Noodles originated in the Fujan Province of South Eastern China in the 19th century. KA•ME Hokkien Noodles are wheat-based noodles and are used in many Asian cuisines. They are ideal in any...

Udon Noodles are thick, white Japanese noodles. They can be eaten cold or hot. Udon Noodles are often served in a mild fish broth, flavored with soy sauce and mirin (sweetened sake) and topped with...

KA•ME Organic Rice Noodles, premium quality, grown and harvested on an organic farm in Thailand and naturally gluten free. It is a traditional ingredient, versatile in many Thai and Southeast Asian...

Prepared from authentic, quality ingredients, this tangy sauce is great as a dipping or cooking sauce. Dip your fried wontons into this sauce for that Chinese restaurant experience.

These thick flat wheat noodles are traditional Chinese noodles. They perform well in soups as well as added to a vegetable stir-fry dish.

Our Blended Sesame Oil is made from expeller pressed, roasted sesame seeds. It is then blended to make is an everyday cooking oil.

A classic Chinese sauce, this rich sauce is used for cooking dishes such as Chinese Barbecue Ribs and for dipping Mu Shu Pork.

Prepared using a traditional recipe and fine ingredients, this classic Asian sauce is excellent as a marinade, a dip or in stir-fries for that unique authentic Chinese taste.

Soba Stir-Fry Noodles consist of wheat and buckwheat and are an everyday ingredient in Japanese cooking. Wholesome and versatile, they can be eaten hot in a broth, topped with thinly sliced scallions...