Asian inspired stir fried udon noodles packed with peppers, shiitake mushrooms and sesame jackfruit! This is an easy way to prepare young jackfruit, a fun plant based meat substitute. This is a quick, healthy and adaptable udon noodle recipe which can be made as spicy as you like.
3Tbspvegetable broth, or faux chicken broth if you can get your hands on some
1-2tspof chili garlic sauce
2Tbspsoy sauce
1tspmirin
1tspof cornflour
Instructions
First, cook your udon noodles according to package directions. Drain and rinse, toss a little sesame oil through to stop them sticking.
Meanwhile, prepare the sauce in a small bowl: whisk together all ingredients.
Prepare the jackfruit : drain, rinse, and pat dry. In a small bowl, toss with the soy sauce and sesame oil.
Now cook the jackfruit: In a large wok, heat a little vegetable oil to a high heat and stir fry the jackfruit for a few minutes until it is starting to crisp. Once it is ready, put it back in the bowl while you stir fry the rest of the ingredients.
In the same wok, heat a little more oil and quickly stir fry the garlic and ginger until fragrant. Add the mushrooms and pepper, and finally the cabbage. Stir fry until the cabbage is starting to reduce, and then add the sauce.
Cook over a high heat until the sauce is bubbling and then mix the udon noodles and green onions through. Finally, return the jackfruit to the pan and mix through.
Serve.
Notes
Udon measurements - 500g / 18oz of frozen udon if you can find that, or around 130g / 4.6g of dried ramen style noodlesNote that jackfruit is used as a faux meat, but it's not a good protein source so if you want to add more protein to this recipe, I'd recommend throwing some cashews in while stir frying your veggies!