Best 2 Mushroom And Jackfruit Stir Fry With Soba Recipes

Indulge in a symphony of flavors with our Mushroom and Jackfruit Stir-Fry with Soba, a delectable plant-based dish that combines the earthy essence of mushrooms, the tender texture of jackfruit, and the nutty flavor of soba noodles. This stir-fry is a culinary journey that takes you through a myriad of tastes and textures, leaving you satisfied and nourished. Accompanied by three additional tantalizing recipes, this article offers a diverse culinary experience that caters to various dietary preferences and taste buds. Embark on this culinary adventure and discover the delightful harmony of flavors that awaits you.

Check out the recipes below so you can choose the best recipe for yourself!

MUSHROOM AND JACKFRUIT STIR-FRY WITH SOBA

Mushroom and Jackfruit Stir-Fry with Soba image

Mushroom, green jackfruit, and bell pepper stir-fry with a coconut aminos sauce are served over soba noodles for a flavorful meal. This is vegan, and gluten- and soy-free. It's also lower in sodium than soy sauce-based dishes.

Provided by Buckwheat Queen

Categories 100+ Everyday Cooking Recipes Vegan Main Dishes

Time 1h

Yield 4

Number Of Ingredients 17

Ingredients

1 (8 ounce) package dried soba noodles
1 cup low-sodium vegetable broth
¼ cup coconut aminos
2 tablespoons rice vinegar
1 tablespoon brown rice syrup
1 tablespoon toasted sesame oil
1 tablespoon grated fresh ginger
1 clove garlic, minced
2 teaspoons cornstarch
1 pinch ground white pepper
1 (16 ounce) can green jackfruit in brine, drained
8 ounces fresh mushrooms
2 stalks green onion
1 small red bell pepper
2 peppers Thai chiles, chopped
2 cups baby spinach leaves
2 tablespoons light vegetable oil

Steps:

Bring a large pot of water to boil. Add soba noodles until submerged then reduce heat to medium. Cook until tender, about 5 minutes. Drain and rinse with cold water. Set aside.
Meanwhile, make the sauce. Whisk broth, coconut aminos, vinegar, brown rice syrup, sesame oil, ginger, garlic, cornstarch, and white pepper together in a bowl. Set aside.
Rinse drained jackfruit with water and slice into bite-sized pieces. Clean mushrooms and slice into 1/2-inch strips. Diagonally slice green onions, including the green tops. Reserve 1 to 2 tablespoons for garnish. Slice bell pepper into 1/4-inch strips.
Heat oil in a wok or large skillet over medium-high heat. Add mushrooms, bell pepper, chile peppers, green onions, and spinach and saute until fragrant. Add jackfruit and saute until warmed through. Add the sauce, flip the skillet to coat the vegetables, and cook until the sauce begins to thicken.
Meanwhile, evenly divide the soba into bowls. Top with equal amounts of stir-fry blend and sauce.

Nutrition Facts : Calories 425.3 calories, Carbohydrate 66.4 g, Fat 13.7 g, Fiber 3.3 g, Protein 11.6 g, SaturatedFat 1.7 g, Sodium 1219.6 mg, Sugar 7.6 g

INSTANT POT® MUSHROOM AND SOBA NOODLE STIR-FRY

Instant Pot® Mushroom and Soba Noodle Stir-Fry image

This delicious soba noodle stir-fry with mushrooms, carrots, bell pepper, and garlic cooks in the Instant Pot®, and is vegetarian and vegan.

Provided by thedailygourmet

Categories 100+ Pasta and Noodle Recipes Noodle Recipes

Time 40m

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
1 tablespoon sesame oil
5 cloves garlic, minced
1 cup sliced cremini mushrooms
2 medium carrots, julienned
1 medium red bell pepper, seeded and chopped
2 tablespoons tamari
1 (10.5 ounce) package dried soba noodles
2 ¼ cups water, or as needed
1 green onion, finely chopped

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. When Instant Pot® displays hot, add olive oil and sesame oil. Add garlic and cook until fragrant, about 1 minute. Stir in mushrooms, carrots, and pepper; toss to combine. Cook until softened, 2 to 3 minutes.
Push vegetables to the outside of the pot, forming an empty circle in the center. Add tamari and soba noodles to the pot and enough water so noodles are just covered. Cancel Saute mode.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Mix sauce, noodles and vegetables together using tongs. Sprinkle with chopped green onion and serve immediately.

Nutrition Facts : Calories 381.6 calories, Carbohydrate 63.1 g, Fat 10.9 g, Fiber 2.2 g, Protein 13.6 g, SaturatedFat 1.5 g, Sodium 1129 mg, Sugar 2.9 g

Tips:

Prep Your Ingredients: Before you start cooking, make sure to prep all of your ingredients. This includes washing and chopping the vegetables, measuring out the sauce ingredients, and cooking the soba noodles according to the package instructions.
Use High-Quality Ingredients: The quality of your ingredients will greatly impact the flavor of your dish. Choose fresh, flavorful mushrooms and jackfruit, and use a good-quality soy sauce and mirin.
Don't Overcook the Vegetables: The vegetables in this stir-fry should be cooked until they are tender but still have a bit of a crunch. Overcooking them will make them mushy and bland.
Add the Sauce Gradually: When adding the sauce to the stir-fry, do it gradually and taste as you go. This will help you to adjust the flavor of the sauce to your liking.
Serve Immediately: This stir-fry is best served immediately after it is cooked. The noodles will start to absorb the sauce and become soggy if you let it sit for too long.

Conclusion:

This mushroom and jackfruit stir-fry with soba noodles is a delicious and easy-to-make vegan meal. It is packed with flavor and nutrients, and it is sure to be a hit with your family and friends. So next time you are looking for a quick and healthy meal, give this recipe a try!