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Stir-Fried Noodles with Jackfruit and Chinese Broccoli

A balanced and flavorful stir-fry featuring jackfruit, Chinese broccoli, mushrooms, and crunchy cashews.

Total Time: 30 min

Servings: 2 - 3

Ingredients

6 oz Lo Mein noodles

¹⁄³ cup soy sauce

2 tsp red pepper flakes

1 tsp ginger, ground

2 cups tempura batter

2½ cups DOLE® Shredded Young Green Jackfruit, drained

3 Tbsp vegetable oil

¼ cup shallots, thinly sliced

2 Tbsp garlic, chopped

2 cups Chinese broccoli, cubed

1 cup shiitake mushrooms, sliced

3 each green onion, chopped

¼ cup cashews, chopped

1 each lime, zest and juice

Cook noodles as directed on package. Drain and set aside.
In a small bowl, combine the soy sauce, red pepper flakes and ginger. Set aside.
Heat fryer to 350°F. In a medium bowl, place the tempura batter (dry) and toss ½ cup jackfruit in batter until coated. Sift and fry for 2 minutes or until golden brown. Place on a paper towel-lined plate and set aside.
Heat 2 Tbsp oil in a large wok on medium-high heat. Add 2 Tbsp shallots, 1 Tbsp garlic and cook for 30 seconds. Then add remaining jackfruit and cook for 1-2 minutes. Remove jackfruit from the skillet.
Add the remaining oil, shallots, and garlic. Cook for 30 seconds. Add broccoli, mushrooms, green onions and cook for 2-3 minutes.
Add noodles, jackfruit, and soy sauce mix. Toss to coat.
Spoon noodles onto plate and top with cashews, fried jackfruit, and lime zest. Finish with a squeeze of lime juice.