Mushroom and Jackfruit Stir-Fry with Soba
A delightful and nutritious stir-fry featuring mushrooms and jackfruit, served with soba noodles in a savory sauce, perfect for a quick weeknight dinner.
Ingredients
For the Stir-Fry
- 1 package dried soba noodles (8-ounce)
- 1 cup low-sodium vegetable broth
- 1/4 cup coconut aminos
- 2 tablespoons rice vinegar
- 1 tablespoon brown rice syrup
- 1 tablespoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 1 clove garlic, minced
- 2 teaspoons cornstarch
- 1 pinch ground white pepper
- 1 can green jackfruit in brine (16-ounce), drained
- 8 ounces fresh mushrooms, sliced
- 2 stalks green onion, sliced diagonally
- 1 small red bell pepper, sliced into strips
- 2 Thai chiles, chopped
- 2 cups baby spinach leaves
- 2 tablespoons light vegetable oil
Instructions
Preparation
- Begin by boiling water in a large pot. Once boiling, add the dried soba noodles and cook for about 5 minutes until tender. Drain and rinse under cold water to prevent them from sticking together.
- In a mixing bowl, whisk together vegetable broth, coconut aminos, rice vinegar, brown rice syrup, toasted sesame oil, ginger, minced garlic, cornstarch, and ground white pepper to prepare the sauce.
- Prepare the vegetables by rinsing the jackfruit and slicing it into bite-sized pieces. Slice the mushrooms, green onions, and red bell pepper.
Cooking
- Heat the vegetable oil in a large skillet over medium-high heat. Add the mushrooms, bell pepper, Thai chiles, green onions, and spinach; sauté until mushrooms are golden and spinach is wilted.
- Add the jackfruit to the skillet and stir to combine. Heat for a couple of minutes until warmed through.
- Pour the prepared sauce over the stirring ingredients and toss until everything is coated and the sauce thickens slightly.
Serving
- Serve the stir-fry over the cooked soba noodles. Garnish with reserved green onions if desired.
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Notes
For extra flavor, consider garnishing with sesame seeds or lime wedges. This dish is great as a meal prep option; store leftovers in an airtight container for up to three days.