Source: Full of Plants | Serves: 2-3 | Time: 15-20 min
Changes: skipped shallot (allergy issue); replaced soy sauce with coconut aminos; replaced maple syrup with agave
1 tbsp (15ml) oil
2 cloves of garlic, minced
¼ cup shredded cabbage
¼ cup sliced red bell pepper
1 20-oz can young green jackfruit
½ cup full-fat coconut milk
⅓ cup peanut butter
2 tbsp coconut aminos
2 tbsp lime juice
1 tbsp agave nectar
1 and ½ teaspoon sriracha
½ tsp sesame oil
2 servings noodles (I did soba)
Heat the oil in a large non-stick skillet over medium heat. Once hot, add the shallot, garlic, cabbage, and red bell pepper and cook for 5-7 minutes, stirring regularly.
In the meantime, drain the jackfruit, cut off the hard core and discard it. Using your hands or a fork, slightly shred it. Add to the skillet and cook for another 3-5 minutes.
While the jackfruit and vegetables are cooking, prepare the peanut sauce. To a large bowl, add the coconut milk, peanut butter, soy sauce, maple syrup, sriracha, lime juice, and sesame oil. Whisk until smooth and well combined. Taste and adjust seasonings to your liking. Add more sriracha for spiciness, maple syrup for sweetness, or soy sauce for saltiness.
Bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions. Once cooked, drain and cover to keep warm.
Pour the peanut sauce into the skillet and stir to coat the jackfruit with the peanut sauce. Cook for a couple minute before removing from heat.
To serve, divide the noodles into serving bowls and top with the saucy jackfruit. Top with fresh cilantro or basil, mint, and a squeeze of lime juice. Give it a quick stir before eating to coat the noodles with the peanut sauce!