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.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 425 Calories

Ingredients

• 2 teaspoons cornstarch
• 1 clove garlic, minced
• 1 pinch ground white pepper
• 1 tablespoon grated fresh ginger
• 2 tablespoons rice vinegar
• 1 (8 ounce) package dried soba noodles
• 1 cup low-sodium vegetable broth
• 2 cups baby spinach leaves
• 1 tablespoon toasted sesame oil
• 2 peppers Thai chiles, chopped
• 1 tablespoon brown rice syrup
• 1 small red bell pepper
• 1 (16 ounce) can green jackfruit in brine, drained
• ¼ cup coconut aminos
• 8 ounces fresh mushrooms
• 2 stalks green onion
• 2 tablespoons light vegetable oil

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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