Name: Creamy Peanut Butter Jackfruit Noodles
Prep time: 5 min
Cook time: 12 min
Total time: 18 min
Yield: 3 servings
Ingredients: 1 null bell pepper (sliced); 2 cup canned young green jackfruit (roughly chopped); 1 tbsp vegetable oil; 14.109 oz fresh udon noodles; 1 stalk green onion (sliced, light and dark green parts separated); 0.5 cup canned light coconut milk; 0.33 cup water; 0.33 cup peanut butter (plus more to taste); 3 tbsp reduced-sodium soy sauce; 1 tbsp toasted sesame oil; 0.5 cube vegetable bouillon (crushed); 0.5 lime lime (juiced); 1 clove garlic (crushed); 2 tsp cornstarch; 2 tsp light brown sugar; 2 tsp chili oil; 1 tsp grated fresh ginger ((optional)); null to_garnish toasted sesame seeds; null to_garnish lime (slice); null to_garnish fried shallots

Instructions

Show units in method

1

To a sauté pan over medium-high heat, cook the pepper (1 bell) and canned young green jackfruit (2 cups) in the vegetable oil (1 tbsp) for 3 - 4 minutes.
2

Meanwhile, combine the sauce ingredients in a jar.
3

Add the fresh udon noodles (14.109 oz) and the white and light green parts of the green onion (1 stalk) to the pan. Gently break the noodles apart, cooking for 2 minutes.
4

Pour the sauce into the pan and cook until everything is well coated in the sauce.
5

Garnish with the dark green parts of the green onion (1 stalk), and add any other desired toppings. Enjoy!