Vegan Korean Glass Noodles Stir Fry


7 oz glass noodles

7 oz shiitake mushrooms thinly sliced + stems removed

2 bunches baby bok choy

1 red bell pepper julienned

1 carrot cut into sticks (or a mix of carrot + broccoli + mung beans)

4-5 scallions sliced

20 oz can green jackfruit drained and rinsed well (do not use fresh jackfruit)

1/2 cup fresh cilantro optional

Korean Stir Fry Sauce

7 tbsp Tamari

2 tbsp Sriracha sauce

2 tbsp brown sugar or maple syrup

3/4 tsp garlic powder

1 tbsp sesame seeds

1 pinch red chili flakes to taste

2 tbsp sesame oil (replace with water for WFP compliance)

2 tbsp water

US Customary – Metric


Combine all of the stir fry sauce ingredients and set aside until needed.

Drain and rinse the jackfruit discarding any tough pieces. When squeezed with your fingers the jackfruit should easily shred and resemble pulled meat. If this isn’t the case you might want to boil it for 5 to 10 minutes until softened. This will usually depend on the brand and that particular batch.

Cook the glass noodles in a big pot of boiling water for six minutes until al dente. Drain and transfer to a bowl of ice water immediately to stop the cooking process and keep the noodles from sticking to each other. It’s important not to overcook them.

Meanwhile preheat a large skillet over medium low heat and saute the mushrooms in a drizzle of oil or a splash of the sauce for a few minutes until they start to get a little color. Transfer to a bowl and keep warm.

Add the carrot and bell pepper and stir fry a couple pf minutes until they begin to soften to your liking. Transfer to the bowl with the mushrooms.

Add the bok choy leaves to the pan and a drizzle of the sauce if needed and cook until the bok choy is wilted but still al dente then transfer to the bowl with the rest of the veggies. (Alternatively you could blanch the bok choy for 2 minutes before adding it to the stir fry).

Add the jackfruit pieces to the skillet and stir fry with another drizzle of the sauce until coated all over and gets a little color.

Pour in the remaining sauce and bring to a simmer.

Add the cooked glass noodles (make sure to drain the noodles well first) and all the vegetables then toss everything to coat well. Cook another minute or so until the noodles start to soak up some of that sauce. Remove from heat and add the scallions.

Serve hot garnished with the cilantro, extra chili flakes and sesame seeds.

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