Jackfruit Stir-Fry Noodles

• 25 g Ofene dried jackfruit diced

• 200 g ramen noodles

• 1 large carrot julienne

• 4 garlic cloves finely chopped

• 2 shallots finely chopped

• 3 scallions finely chopped

• 1 cup white or green cabbage finely shredded

• 1 tbsp olive oil

• 1/4 cup water

For the sauce:

• 1 tablespoon tapioca flour (or cornstarch)

• 5 tablespoons cold water

• 1 tsp seaweed powder

• 5 tbsp soy sauce

• 1 tbsp mirin (or apple cider vinegar)


• 1 tbsp agave (or any liquid sweetener of choice)

• 2 tbsp sesame oil
 


For serving


• 1/2 cup cashews to serve


• Furikake to serve (or asian sesame seeds)


• A handful of chopped scallions to serve

1. Combine all sauce ingredients in a jam jar (or similar container). Set aside 2 tbsp for marinating the jackfruit and keep the rest for later.

2. Rehydrate the diced jackfruit according to the instructions (preferably overnight). See separate guide. Toss the jackfruit with 2 tbsp of the sauce and let it marinate for about 10 minutes.

3. Prepare the noodles according to the package instructions. Drain and set aside.

4. Heat oil in a wok or large frying pan over high heat.

5. Add the garlic and sauté for about 10 seconds, until it starts to turn golden. Add the jackfruit and cook over medium-high heat for 2–3 minutes, until the surface begins to brown slightly.

6. Add finely shredded cabbage, thinly sliced carrot, and chopped shallots. Stir-fry for 5–6 minutes, until the cabbage has mostly softened and the carrots are tender. Add a splash of water if needed and keep stirring.

7. Add the noodles and the remaining sauce. Stir-fry for another 2–3 minutes, tossing well to combine.

8. Remove from heat and serve with roasted cashews, spring onions, and sesame seeds. To prepare the cashews, heat a little oil in a pan over low to medium heat. Stir occasionally, sprinkle with a pinch of salt, and let them cool for a few minutes. Sprinkle over the dish before serving.