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Chili Garlic Jackfruit Noodle

Name: Chili Garlic Jackfruit Noodle
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 3 servings
Ingredients: 2 tablespoons Oil; 6 cloves Garlic, chopped; 1 medium Onion, sliced; 300 gm. / 10.5 oz. cooked or Canned Jackfruit, sliced or lightly mashed; Salt, adjust to taste; Pepper, adjust to taste; 1 teaspoon Jaggery, or use Sugar; 2 tablespoons Soy Sauce; 1 tablespoon Apple Cider Vinegar; 3.5 tablespoons Sichuan Chili Oil; 300 gm. / 10.5 oz. Noodles; Green onions, freshly chopped

Noodles are combined with sautéed jackfruit & spicy sauce, then garnished with green onions.

Lunch

Asian

Nut-Free

Introduction

This quick Chili Garlic Jackfruit Noodle transforms young jackfruit into a satisfying main ingredient, leveraging its meat-like texture and ability to absorb the bold flavors of Sichuan cuisine. The recipe combines aromatic garlic, onions, and a carefully balanced sauce featuring soy sauce, apple cider vinegar, and Sichuan chili oil.

The preparation is straightforward, taking just 20 minutes from start to finish. The jackfruit is sautéed until golden-brown, allowing it to develop a pleasant caramelization that adds depth to the final dish. When combined with perfectly cooked noodles, the result is a harmonious blend of textures and tastes.

The dish's versatility is one of its key strengths. While the base recipe creates a flavorful meal on its own, it can be customized with additional vegetables like bell peppers or mushrooms. The spice level can be adjusted by varying the amount of Sichuan chili oil, and the noodle choice can accommodate different dietary needs, whether you prefer wheat, rice, or gluten-free options.

The recipe emphasizes using young, green jackfruit rather than the ripe variety, as its neutral flavor and firm texture are essential for achieving the desired result. This distinction, along with the careful balance of savory, tangy, and spicy elements, helps create a dish that's both satisfying and memorable. The addition of jaggery or sugar provides a subtle sweetness that rounds out the flavor profile, while the apple cider vinegar adds a bright note that cuts through the richness of the chili oil.

For those new to cooking with jackfruit, this recipe serves as an excellent introduction to this versatile ingredient. Often used in plant-based cooking, jackfruit has gained popularity for its ability to mimic the texture of pulled meat when cooked. In this dish, it serves not just as a meat alternative but as a legitimate ingredient in its own right, showcasing how traditional Asian ingredients can be reimagined in contemporary cooking while maintaining their cultural significance.

Ingredients

2 tablespoons Oil
6 cloves Garlic, chopped
1 medium Onion, sliced
300 gm. / 10.5 oz. cooked or Canned Jackfruit, sliced or lightly mashed
Salt, adjust to taste
Pepper, adjust to taste
1 teaspoon Jaggery, or use Sugar
2 tablespoons Soy Sauce
1 tablespoon Apple Cider Vinegar
3.5 tablespoons Sichuan Chili Oil
300 gm. / 10.5 oz. Noodles, cooked according to package instructions
Green onions, freshly chopped

Instructions

Heat Pan: Set a large sauté pan over medium heat. Add 2 tablespoons oil.
Sauté Aromatics: Once oil is hot, add 6 chopped garlic cloves and 1 sliced medium onion. Stir-sauté for 2-3 minutes, or until translucent.
Cook Jackfruit: Add 300 gm (10.5 oz) jackfruit and stir-sauté for 4-5 minutes, or until golden-brown at the edges.
Add Seasonings: Add salt and pepper to taste, 1 teaspoon jaggery (or sugar), 2 tablespoons soy sauce, 1 tablespoon apple cider vinegar, and 3.5 tablespoons Sichuan chili oil.
Cook Mixture: Mix well and cook for 2-3 minutes.
Prepare Noodles: Meanwhile, cook 300 gm (10.5 oz) noodles in a saucepan according to package instructions.
Combine: Once noodles are cooked, drain and transfer them to the sauté pan using tongs.
Final Toss: Mix well using tongs and cook for 1-2 minutes.
Serve: Garnish with freshly chopped green onions and additional Sichuan chili oil if desired. Serve hot and enjoy!

Recipe Video

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Recipe Notes

Noodles: Choose wheat, rice, or gluten-free noodles depending on your dietary needs. Adjust cooking time as per the noodle type.
Jackfruit: Use young, green jackfruit (canned or cooked) for the best texture. Avoid ripe jackfruit as it is too sweet.
Sichuan chili oil: Adjust the quantity to suit your spice tolerance. Store-bought or homemade options both work.
Sugar substitute: Replace jaggery or sugar with maple syrup or omit it entirely for a sugar-free version.
Vegetables: Add veggies like bell peppers, mushrooms, or carrots to increase the dish’s nutritional value and flavor.

Frequently Asked Questions

Can I make this gluten-free?

Yes, substitute the noodles and soy sauce with certified gluten-free versions.

Can this be made ahead of time?

It’s best served fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat on a stovetop or microwave with a splash of water to refresh the noodles.

Is jackfruit high in protein?

No, jackfruit is low in protein. If you’re looking for a protein boost, add tofu, tempeh, or edamame to the dish.

What if I don’t have Sichuan chili oil?

Substitute with a mix of regular chili oil and a dash of ground Sichuan pepper for a similar flavor profile.

How spicy is this dish?

The spiciness depends on the amount of chili oil used. Reduce or omit it for a milder version.

Can I use fresh jackfruit instead of canned or cooked?

Yes, but ensure you use young, green jackfruit. Fresh jackfruit requires peeling, boiling, and shredding, which can be time-consuming compared to using canned or pre-cooked jackfruit.

What type of noodles work best for this recipe?

Wheat noodles, rice noodles, or soba noodles work well. For a healthier option, you can use whole-grain noodles or zucchini noodles (zoodles).