Saturday, February 24, 2018

Vegan Mongolian "Beef" Noodles


I know what you are thinking. It's NOT Mongolian beef if it's vegan. 
Well, you'd be right about that. But, now hear me out, it's pretty darned close when you use jackfruit in the recipe. The more we cook with it the more we are learning how incredibly versatile jack fruit is. You'd never know it wasn't beef in this recipe. The only difference we find is,  it is not as chewy as beef would be. 
This recipe only takes about 20 minutes from start to finish so is great for those busy weeknights. 
Also FYI - this recipe is gluten free if you use gluten free rice noodles and a gluten free soy sauce. 


Vegan Mongolian "Beef" Noodles

Ingredients
2 pkgs (450 gr each) rice noodles 
1 cup low sodium soy sauce
1/3 cup brown sugar
1/2 cup water
1/2 tsp red chili pepper flakes 
1 Tbsp sesame oil
1/2 tsp grated fresh ginger
6 cloves garlic, minced
2 pkg (200 gr each) shredded jackfruit
8 green onions, diced
6 cups coleslaw/rainbow salad mix


Garnish
green onion
toasted sesame seeds

Directions
Pre-soak rice noodles as per package directions.
While noodles are soaking, whisk together soy sauce, brown sugar, water, and pepper flakes. Set aside. 
In a large pot or wok, heat the sesame oil over medium heat. Cook and stir the ginger and garlic for 2 minutes. Add in the jackfruit and stir to combine. Pour in half of the soy sauce mixture and let simmer for 5 minutes. 
Stir in the green onions and coleslaw/rainbow salad mix. (See below for a photo of the two kinds of salad to clarify. I used one bag of each for some variety.)


Cook and stir until veggies are wilted, about 5 minutes.


Add the soaked rice noodles to the pot/wok and stir well. Pour in the remaining soy sauce mixture. 
Cook and stir until heated through - about 3 - 4 more minutes. 
Serve immediately. Garnish with a sprinkle of green onion and sesame seed. 


Note - this makes a LARGE amount. Probably enough to feed about 8 to 10 people. You can easily half the recipe, if desired. 


Leftovers are fabulous heated up the next day. Of course, the noodles will soak up the sauce so they become drier the longer they sit. 
Be sure to use a large pot as until everything cooks down, your ingredients take up a LOT of room. If it is easier, you can toss the noodles with the veggies in a large bowl and then place back in the pot to heat through. 

10 comments:

  1. This sounds very good, but where do you get jackfruit? Canned or bag or a real piece?
    Thank you.

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    1. We get ours in a box (Upton's Naturals brand) in the produce section. You could use canned in its place.

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  2. I've heard that jackfruit is a great meat substitute. The next time I come across some, I'll pick some up. This recipe looks delicious!

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    1. Thank you Nadia. Jackfruit is fabulous! :)

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  3. It's incredible how versatile jackfruit is. You can apply so many different techniques and flavorings to it and it always turns out amazing. This recipe sounds like another win for the jackfruit world.

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    1. Thank you Nicole! :) We're having so much fun experimenting with jackfruit

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  4. This sounds fantastic! I love a vegan/vegetarian spin on meaty takeout classics like this. And I love your use of jackfruit. It really is a magical ingredient.

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  5. Another amazing jackfruit recipe -- an ingredient I have yet to work with, but am so intrigued by! You've totally inspired me. Putting jackfruit on my shopping list this week!

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    1. Thank you so much Justine! It's so much fun to work with. :)

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