- 2 tablespoons sesame oil
- 1/4 cup soy sauce
- 1-2 tablespoons chili garlic sauce
- 1 teaspoon ginger powder
- 1 clove garlic, minced
- 3 tablespoons vegetable broth or water
- 1 10.6-ounce package Upton’s Naturals Original Jackfruit
- 2-4 tablespoons chili garlic sauce, to taste
- 2 tablespoons soy sauce
- 3 tablespoons sesame oil
- 2 cloves garlic, minced
- Juice of 1/2 a lime
- 2-3 teaspoons fresh grated ginger
- 3 tablespoons tamarind concentrate
- Sriracha, if desired
- 1 teaspoon cornstarch
- 8 oz rice or udon noodles
- 3 tablespoons neutral oil, divided
- 1 small onion, chopped
- 2 green onions, sliced
- 2 cloves garlic, chopped
- 2 carrots, peeled and sliced
- 1/2 head broccoli florets
- 2-3 tablespoons toasted sesame seeds
- Sliced green onion
- Lime slices
- Sriracha or chili garlic sauce
Combine all marinade ingredients, except for the jackfruit, in a shallow dish and stir until smooth. Taste and adjust flavors to your preferences. Add the jackfruit and stir to coat. Marinate for 1 hour.
Combine all sauce ingredients in a bowl. Stir and set aside.
Start cooking the rice or udon noodles according to package instructions.
While waiting for the water to boil for the noodles, heat 1 tablespoon oil in a wok or large skillet over medium high heat. Cook the jackfruit on all sides for 5-6 minutes total, then transfer to a bowl or dish. Set aside.
Add the second tablespoon of oil to the wok or skillet, and increase the heat slightly. Stir fry the onion for 2 minutes, then add the green onions, garlic, carrots, and broccoli. Add 2-3 tablespoons of the prepared sauce to deglaze the pan and season the vegetables. Saute until the vegetables are golden and tender, adding a few more teaspoons of sauce as desired. Reserve the remaining sauce. Transfer the vegetables to the bowl or dish with the cooked jackfruit.
Drain the cooked noodles and pour the remaining sauce over the noodles, stirring to coat. If there’s not enough, add more soy sauce, sesame oil, or vegetable broth, according to your taste preferences. Heat the third tablespoon of oil in the wok or skillet and stir fry each portion of noodles, plating directly after.
Top each plate of noodles with 1-2 scoops stir fried veggies and jackfruit. Garnish with toasted sesame seeds, green onion, lime slices, and sriracha or chili garlic sauce, to taste.