Mushroom and Jackfruit Stir-Fry with Soba
Mushroom, green jackfruit, and bell pepper stir-fry with a coconut aminos sauce are served over soba noodles for a flavorful meal. This is vegan, and gluten- and soy-free. It's also lower in sodium than soy sauce-based dishes.
- Serves: 4 persons
- 1(8 ounce) package dried soba noodles
- 1cup low-sodium vegetable broth
- ¼cup coconut aminos
- 2tablespoons rice vinegar
- 1tablespoon brown rice syrup
- 1tablespoon toasted sesame oil
- 1tablespoon grated fresh ginger
- 1clove garlic, minced
- 2teaspoons cornstarch
- 1pinch ground white pepper
- 1(16 ounce) can green jackfruit in brine, drained
- 8ounces fresh mushrooms
- 2stalks green onion
- 1small red bell pepper
- 2peppers Thai chiles, chopped
- 2cups baby spinach leaves
- 2tablespoons light vegetable oil
Step 1Bring 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.
Step 2Meanwhile, 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.
Step 3Rinse 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.
Step 4Heat 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.
Step 5Meanwhile, evenly divide the soba into bowls. Top with equal amounts of stir-fry blend and sauce.