A tasty lunch of soba noodles and a stir-fry of mushrooms, green jackfruit, and bell pepper is presented. This is soy, gluten, and vegan-free. Additionally, it has less salt than foods made with soy sauce.
| Prep Time: | 40 mins |
| Cook Time: | 20 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (8 ounce) package dried soba noodles
- 1 cup low-sodium vegetable broth
- ΒΌ 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 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.
- 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.
- 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.
- 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.
- Meanwhile, evenly divide the soba into bowls. Top with equal amounts of stir-fry blend and sauce.
- You can use soy sauce or tamari sauce if you like, but this will change the sodium content of the overall dish.