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    • 2x400g tins of younger inexperienced jackfruit in water, drained
    • 1 heaped tsp delicate white or yellow miso paste
    • Zest and juice of ½ lime
    • 1tbsp vegan mirin or ½tsp sugar and 1tbsp vegan white wine
    • 1tsp toasted sesame oil
    • 2tsp gluten free tamari lowered salt soy sauce,  plus further to serve
    • 1 clove of garlic, grated
    • 2cm piece of recent ginger, peeledand grated
    • 2tbsp impartial cooking oil
    • 60ml water
    • 2 spring onions, finely chopped


  1. Warmth the oven to 200.C/400.F/gasoline mark 6.
  2. Trim the arduous woody core away from every chunk of jackfruit and discard, leaving solely the softer flesh. In a medium-sized bowl, whisk collectively the miso, lime zest, mirin or white wine and sugar, sesame oil, soy sauce, garlic and ginger. Add the jackfruit items and toss collectively.
  3. Warmth 1tbsp of the oil in a pan over a medium warmth. Add the dressed jackfruit and cook dinner, stirring, for a minute or so, then add the water. Flip up the warmth and permit the combination to bubble away for six–eight minutes. When nearly dry, take away from the warmth.
  4. Shred the jackfruit with 2 forks, eradicating any seeds or bits of stem. Pour the remaining oil on to a non-stick baking sheet, then unfold out the jackfruit on high. Bake for eight–12 minutes, till the sides start to char very barely.
  5. In the meantime, put together the noodles. Chop the pak choi into bite-sized items. Warmth the oil in a big pan or wok over a medium warmth, add the pak choi and bruised garlic, if utilizing. Stir-fry for 1 minute, then add the noodles and cook dinner for three minutes, stirring. Take away and discard the garlic.
  6. Divide the noodles and greens between warmed shallow bowls. Prime with the miso jackfruit, scatter with the spring onions and squeeze over a bit of the lime juice. Serve with further soy sauce.