Mushroom and Jackfruit Stir-Fry with Soba
A vibrant and wholesome stir-fry that combines mushrooms and jackfruit with soba noodles, featuring a fragrant sauce and colorful vegetables for a nourishing yet satisfying meal.
Ingredients
For the stir-fry
- 1 package 8-ounce package dried soba noodles
- 1 cup low-sodium vegetable broth
- 0.25 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 16-ounce can green jackfruit in brine, drained
- 8 ounces fresh mushrooms, sliced
- 2 stalks green onion, chopped
- 1 small red bell pepper, diced
- 2 chiles Thai chiles, chopped Adjust according to spice preference
- 2 cups baby spinach leaves
- 2 tablespoons light vegetable oil
Instructions
Preparation
- Boil a large pot of water. Cook the soba noodles for about five minutes or until tender. Drain and rinse with cold water.
- Prepare the sauce by whisking together vegetable broth, coconut aminos, rice vinegar, brown rice syrup, toasted sesame oil, ginger, garlic, cornstarch, and white pepper in a bowl.
- Drain and rinse the jackfruit, then cut it into bite-sized pieces. Slice the mushrooms, chop the green onions, and prepare the red bell pepper and Thai chiles.
Cooking
- In a wok or large skillet, heat the vegetable oil over medium-high heat. Add mushrooms, red bell pepper, Thai chiles, and green onions. Sauté until fragrant.
- Add the jackfruit to the vegetables and sauté until heated through.
- Pour the sauce over the stir-fry and mix well to coat. Cook until the sauce thickens.
- Divide cooked soba noodles into bowls and top with the stir-fry mixture. Garnish with reserved green onions.
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Notes
For best results, use fresh ingredients and rinse soba noodles well to maintain their texture. Consider adding sesame seeds or crushed peanuts as garnishes for added texture.