Mushroom and Jackfruit Stir-Fry with Soba
Recipe information
Recipe Icon - Master recipes
Cooking:
40 min.
Recipe Icon - Master recipes
Servings per container:
4
Recipe Icon - Master recipes
Source:

Ingredients for - Mushroom and Jackfruit Stir-Fry with Soba

1. Dried soba noodles - 1 (8 ounce) package
2. Low-sodium vegetable broth - 1 cup
3. Coconut aminos - ¼ cup
4. Rice vinegar - 2 tablespoons
5. Brown rice syrup - 1 tablespoon
6. Toasted sesame oil - 1 tablespoon
7. Grated fresh ginger - 1 tablespoon
8. Garlic, minced - 1 clove
9. Cornstarch - 2 teaspoons
10. Ground white pepper - 1 pinch
11. Green jackfruit in brine, drained - 1 (16 ounce) can
12. Fresh mushrooms - 8 ounces
13. Green onion - 2 stalks
14. Red bell pepper - 1 small
15. Thai chiles, chopped - 2
16. Baby spinach leaves - 2 cups
17. Light vegetable oil - 2 tablespoons

How to cook deliciously - Mushroom and Jackfruit Stir-Fry with Soba

1. Stage

Bring a large pot of water to boil. Add soba noodles until submerged then reduce heat to medium. Cook until tender, about 5 minutes. Drain and rinse with cold water. Set aside.

2. Stage

Meanwhile, make the sauce. Whisk broth, coconut aminos, vinegar, brown rice syrup, sesame oil, ginger, garlic, cornstarch, and white pepper together in a bowl. Set aside.

3. Stage

Rinse drained jackfruit with water and slice into bite-sized pieces. Clean mushrooms and slice into 1/2-inch strips. Diagonally slice green onions, including the green tops. Reserve 1 to 2 tablespoons for garnish. Slice bell pepper into 1/4-inch strips.

4. Stage

Heat oil in a wok or large skillet over medium-high heat. Add mushrooms, bell pepper, chile peppers, green onions, and spinach and saute until fragrant. Add jackfruit and saute until warmed through. Add the sauce, flip the skillet to coat the vegetables, and cook until the sauce begins to thicken.

5. Stage

Meanwhile, evenly divide the soba into bowls. Top with equal amounts of stir-fry blend and sauce.