- 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
- Heat the oven to 200.C/400.F/gas mark 6.
- 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.
- 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.
- 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.
- 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.
- 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.
Nutrition per serving
Read more on how we calculate nutrition.
420 5.7g 12g 1g 3.8g 36g 0.7g 96mg 69g 1.9mg