Creamy Peanut Butter Jackfruit Noodles

pickuplimes.com

CharlieBrown

subheading: Stir-fry:

1 bell pepper , sliced

2 cups (356 g) canned young green jackfruit , roughly chopped

1 Tbsp (15 mL) vegetable oil

14 oz (400 g) pre-cooked udon noodles

1 stalk green onion , sliced, light and dark green parts separated

subheading: Sauce:

½ cup (120 mL) canned light coconut milk

⅓ cup (80 mL) water

½ cup (120 mL) peanut butter

3 Tbsp (45 mL) sodium-reduced soy sauce

1 Tbsp (15 mL) sesame oil

½ vegetable bouillon cube , crushed

½ lime , juiced

1 clove garlic , crushed

2 tsp (5 g) cornstarch

2 tsp (8 g) brown sugar, lightly packed

2 tsp (10 g) crispy chili oil

1 tsp (2 g) freshly grated ginger (optional)

subheading: Optional garnishes:

crispy fried onions

lime slice

toasted sesame seeds

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