As you can see from the title of this post, there are two components to today’s recipe: teriyaki jackfruit and curry udon noodles.
Let’s start with the jackfruit because that was the new ingredient for me. I have seen lots of recipes online using jackfruit because of how versatile it is in cooking. The main preparation I have seen is to make vegan pulled pork because it gets a similar “stringy” texture. There is actually a recipe for that coming up in this cookbook so stay tuned for that! I tried the jackfruit straight from the can and it had a pretty mild flavour, similar to hearts of palm. I understand how it can be used in so many different ways because it would just soak up any flavours you add to it.
But today’s preparation is quite basic, like a stirfry with lots of good Asian flavours. The jackfruit gets sauteed with shallot and ginger until golden brown. Then, a mixture of corn starch, rice vinegar, maple syrup, soy sauce and sesame oil is added and it cooks down until it thickens slightly. It has a nice balance of sweet and sour. This on its own would be perfect served on steamed rice but this recipe goes further.
The udon noodles are also almost a meal on their own. They start with sauteed bell pepper and onion, and then garlic, curry powder, soy sauce and milk get added to turn it into a sauce. Then the noodles are mixed in, along with some spinach, cilantro and green onion. I love all the extra colour and freshness from the produce. There are so many different spices in curry powder, there was no lack of flavour here.
Both components were delicious on their own, but together, it was even better. Very tasty meal and I really enjoyed the jackfruit.