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Mushroom and Jackfruit Stir-Fry with Soba
Mushroom and Jackfruit Stir-Fry with Soba
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Prep Time:
40 minutes
Cook Time:
20 minutes
Total Time:
60 minutes
Savory stir-fried mushrooms, jackfruit, and bell peppers in a coconut aminos sauce over soba noodles - a quick and delicious vegan meal.
Ingredients:
  • 1 (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 (16 ounce) can green jackfruit in brine, drained
  • 8 ounces fresh mushrooms
  • 2 stalks green onion
  • 1 small red bell pepper
  • 2 Thai chiles, chopped
  • 2 cups baby spinach leaves
  • 2 tablespoons light vegetable oil
Instructions:
  • Bring a large pot of water to a rolling boil. Add soba noodles and cook until tender, about 5 minutes. Drain and rinse with cold water before setting aside.
  • Prepare the sauce by whisking together the broth, coconut aminos, vinegar, brown rice syrup, sesame oil, ginger, garlic, cornstarch, and white pepper in a bowl. Set it aside.
  • Rinse the drained jackfruit to clean it before slicing into bite-sized pieces. Prepare the mushrooms by cleaning them and slicing into 1/2-inch strips. Diagonally slice the green onions, including the green tops, reserving 1 to 2 tablespoons for garnish. Slice the bell pepper into 1/4-inch strips.
  • In a heated wok or large skillet, saute mushrooms, bell pepper, chile peppers, green onions, and spinach until fragrant. Add jackfruit and continue cooking until warmed through. Stir in the sauce, coat the vegetables by flipping the skillet, and cook until the sauce thickens.
  • Divide the soba noodles among the bowls evenly. Top each with the stir-fry blend and sauce.

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