Hoisin Jackfruit Noodles with Shiitake Mushrooms
Ingredients
- 40g cashew nuts (Nuts)
- 1 red chilli
- 440g jackfruit (drained)
- 1 tbsp maple syrup
- 120g shiitake mushrooms
- 160g brown rice noodles
- 3 spring onion
- 1 tbsp sesame oil (Sesame)
- 80g baby spinach
- 160g baby corn
- 6 tbsp hoisin sauce (Soya)
- 4 tsp ginger & garlic paste
Description
- Drain and rinse the jackfruit. Heat a large frying pan with 1 tbsp oil on high heat. Add the jackfruit and cook for 4-5 mins, breaking it up with a wooden spoon, until turning golden. Season with a pinch of sea salt.
- Meanwhile, halve the mushrooms and baby corn lengthways. Cut the spring onions into 4cm pieces. Finely dice half the chilli (remove the seeds for less heat), and finely slice the remaining.
- Bring a large saucepan filled with salted hot water to a boil. Add the noodles, gently separate with a fork, and the spinach and boil for 3-4 mins, until cooked. Drain, then rinse under cold water. Return to the saucepan and toss with the sesame oil to prevent from sticking.
- Add the mushrooms to the jackfruit pan and cook for 2-3 mins. Add the spring onions, baby corn and diced chilli (to taste). Cook for 3 mins, then add the ginger and garlic paste, hoisin and maple syrup. Cook for 1 min. Add the cooked noodles and spinach and cook for 2-3 mins, tossing to combine.
- Roughly chop the cashews. Serve the noodles on plates and garnish with the cashews and sliced chilli (to taste).
