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+ servings

Vegan Udon Noodle Stir Fry with Jackfruit

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.
4.67 from 6 ratings

Ingredients

  • Two portions of udon noodles, see notes
  • 125 g (4.4 oz) shiitake mushrooms
  • ½ head of Chinese cabbage, napa cabbage
  • 1 red pepper
  • ½ a bunch of green onions
  • 3 garlic cloves, crushed
  • 2 tsp ginger

Jackfruit

  • 1 can of jackfruit
  • 1 Tbsp soy sauce
  • 2 tsp toasted sesame oil

Sauce

  • 3 Tbsp vegetable broth, or faux chicken broth if you can get your hands on some
  • 1-2 tsp of chili garlic sauce
  • 2 Tbsp soy sauce
  • 1 tsp mirin
  • 1 tsp of 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 noodles
Note 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!
Calories: 623kcal, Carbohydrates: 104.2g, Protein: 13.5g, Fat: 15.1g, Saturated Fat: 2.2g, Sodium: 770.9mg, Fiber: 5.2g, Sugar: 24.9g