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–+ servings
This vegan lo mein tosses noodles with shredded jackfruit, vegetables, and a savory tamari-miso sauce. It makes an easy lunch or dinner and does not need a wok.
Jackfruit lo mein with chinese noodles, onion, garlic, young jackfruit, pepper, and mushroom
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Servings2

Ingredients

Noodles
  • ½ lb (227 g) uncooked thick Chinese noodles
Jackfruit and Vegetables
  • 1 (14-oz [397-g] ) can young jackfruit, drained and rinsed
  • 1 tbsp (15 ml) sunflower oil
  • 1 small onion cut into half-moons
  • 2 cloves garlic pressed
  • 1 tbsp (15 g) grated fresh ginger
  • ¼ cup (60 ml) water
  • 6 baby bella mushrooms thinly sliced
  • Pinch of salt
  • Dash of pepper
  • 2 carrots shredded
  • 1 big or 2 baby bok choy cut into ¼-inch (6-mm) pieces
Sauce
  • ¼ cup (60 ml) water
  • 2 tbsp (30 ml) tamari
  • 2 tbsp (36 g) umeboshi paste
  • 2 tsp (10 ml) mellow white miso
  • 1 tbsp (15 ml) mirin
To Serve
  • 2 scallions white and green parts, thinly sliced

Instructions

  • Bring a big pot of salted water to a boil and cook the noodles according to the package instructions. Drain and set aside.
  • To prepare the jackfruit, cut off the hard cores, remove any seeds and seed pods and discard. Shred the rest, leaving some chunkier pieces. Set aside.
  • Heat a wide shallow pan or Dutch oven over medium heat. Add the sunflower oil. When it’s shimmering, add the onions and cook until translucent, about 5 minutes. Add the garlic and ginger. Cook until the garlic and ginger are fragrant, about 1 minute.
  • Add the jackfruit and water and use tongs to mix around. Cook with the cover askew, until most of the water is absorbed, about 10 to 12 minutes.
  • Add the mushrooms. Stir them into the jackfruit and onion mixture and cook, until the mushrooms start to turn golden brown, about 7 minutes. Season with salt and pepper.
  • Add the carrots and bok choy. Cook until the bok choy is wilted and bright green, about 3 to 5 minutes. Add the noodles and toss everything together.
  • In the meantime, prepare the sauce. Add the water, tamari, umeboshi paste, miso and mirin to a small mixing bowl. Break up the miso with a small silicone spatula and whisk the sauce together until completely smooth.
  • Pour the sauce over the top and use tongs to mix it until everything is fully coated.
  • Serve topped with scallions.