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Miso jackfruit with noodles

Cooked with miso, lime and ginger, this punchy jackfruit recipe from Leon's cookbook, 'Fast Vegan', tastes best served with noodles and pak choi

Serves 4

Prep Time 15min

Cooking Time 25min

Ingredients

  • 2x400g tins of young green jackfruit in water, drained
  • 1 heaped tsp mild white or yellow miso paste
  • Zest and juice of ½ lime
  • 1tbsp vegan mirin or ½tsp sugar and 1tbsp vegan white wine
  • 1tsp toasted sesame oil
  • 2tsp gluten free tamari reduced salt soy sauce,  plus extra to serve
  • 1 clove of garlic, grated
  • 2cm piece of fresh ginger, peeledand grated
  • 2tbsp neutral cooking oil
  • 60ml water
  • 2 spring onions, finely chopped

Method

  1. Heat the oven to 200.C/400.F/gas mark 6.
  2. Trim the hard woody core away from each chunk of jackfruit and discard, leaving only the softer flesh. In a medium-sized bowl, whisk together the miso, lime zest, mirin or white wine and sugar, sesame oil, soy sauce, garlic and ginger. Add the jackfruit pieces and toss together.
  3. Heat 1tbsp of the oil in a pan over a medium heat. Add the dressed jackfruit and cook, stirring, for a minute or so, then add the water. Turn up the heat and allow the mixture to bubble away for 6–8 minutes. When almost dry, remove from the heat.
  4. Shred the jackfruit with 2 forks, removing any seeds or bits of stem. Pour the remaining oil on to a non-stick baking sheet, then spread out the jackfruit on top. Bake for 8–12 minutes, until the edges begin to char very slightly.
  5. Meanwhile, prepare the noodles. Chop the pak choi into bite-sized pieces. Heat the oil in a large pan or wok over a medium heat, add the pak choi and bruised garlic, if using. Stir-fry for 1 minute, then add the noodles and cook for 3 minutes, stirring. Remove and discard the garlic.
  6. Divide the noodles and greens between warmed shallow bowls. Top with the miso jackfruit, scatter with the spring onions and squeeze over a little of the lime juice. Serve with extra soy sauce.

Leon: Fast Vegan, by John Vincent, Rebecca Seal & Chantal Symons, published by Octopus, is out now. 

Nutrition per serving

Read more on how we calculate nutrition.
420 5.7g 12g 1g 3.8g 36g 0.7g 96mg 69g 1.9mg

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