Simply combine all the sauce ingredients, cook the noodles and jackfruit and then mix it all together. Easy plant-based goodness in less than 30 minutes.
Serves: 2
Prep: 10 mins
Cook: 15 mins
1
Heat the oven to 200c.
2
Cook the noodles according to pack instructions and place to one side.
3
In a small bowl combine tamari, rice vinegar, coconut sugar, garlic, ginger, water and red chilli flakes.
4
Drain and rinse the jackfruit. Shred the jackfruit using two forks and then squeeze out any excess liquid. Add 2 tbsp of the dressing and mix well. Spread the jackfruit on a lined baking tray and drizzle a bit of oil and toss. Place the jackfruit into the oven 15 minutes or until lightly browned.
5
Add the peanut butter and lime juice to the dressing bowl and whisk until combined.
6
Heat a little oil in a large pan over medium high heat, add the spiralized carrots and pepper and cook for three minutes or so. Season with salt and pepper.
7
Add in the finished jackfruit and noodles along with the sauce and mix to combine.
8
Serve with green onions, crushed peanuts or cashews and fresh coriander.
