One Wok Thai Vegetable and Noodle Stirfry
Great tasting thai flavored jackfruit and vegetables with noodles. Vegan, gluten free and dairy free.
Servings 4 -6 servings
Calories 290kcal
Ingredients
Noodles
- 4 oz rice noodles I used ½ of an 8oz box of Annie Chung's Brown Rice Noodles
Stirfry
- 1 can organic jackfruit
- 4 cloves garlic minced
- ¾ cup green onions sliced
- 3 tablespoon(s) coconut oil
Sauce
- 2 teaspoon(s) red curry paste
- ¼ cup almond butter
- 3 tablespoon maple syrup
- 2 tablespoon(s) lime juice
- 1 teaspoon sea salt
- 1 teaspoon red pepper flakes
Vegetables
- 1 cup shredded carrots
- 1 cup shredded cabbage
- 1 cup bean sprouts
- 1 cup baby broccoli chopped
For garnish
- ½ cup cilantro
Instructions
Noodles
- Cook noodles according to package directions.
Stirfry
- Saute jackfruit, green onions and garlic in coconut oil on medium heat
- Add spices, lime juice, curry paste, maple syrup and almond butter to small bowl and mix well with spoon, not in blender.
- Add Sauce to jackfruit stirfry and stir
- Add vegetables and continue to saute until done, approximately 5 minutes
- Add cooked noodles and stir
- Garnish with cilantro
