This fresh zingy noodle salad topped with jackfruit, crispy shallots and peanuts is perfect for the summer. Young green jackfruit has become a very popular meat substitute, as when it is cooked it has a consistency similar to that of pulled pork. Tins of unripe jackfruit are available in Asian stores where you can also find the crispy fried shallots. We made this recipe using mung bean noodles but you could use rice noodles instead.
Vietnamese Noodle Salad with Crispy Jackfruit
Dietary: Vegan, Gluten-free | Serves 4
Prep time: 20 minutes
- 150g mung bean noodles
- 10cm piece of mouli, peeled
- 2 carrots, peeled
- ½ courgette
- Handful of beansprouts
- Large handful per person of Vietnamese mint/basil
- 2 tbsp shoyu dipping sauce (see recipe below)
- 1 tbsp palm sugar
- 1 small red chilli, sliced
- 1 lime, juiced
- 2 tbsp crispy fried shallots
- 50g peanuts, roasted and chopped
- Soak the mung bean noodles in hot water for 10 minutes until tender, then drain.
- Julienne the mouli, carrots and courgette into long thin strips. Place the vegetables in a large bowl with the noodles and beansprouts.
- Mix the dressing together and pour over the vegetables, beansprouts and noodles, mix well and place in a serving bowl.
- Finely shred the herbs and scatter all over the noodles, be really generous with the herbs.
- Top with the crispy jackfruit, fried shallots and peanuts
Crispy Fried Jackfruit
- 1 can green jackfruit
- 1 tbsp untoasted sesame oil
- 3 garlic cloves, peeled and chopped
- 150ml shoyu dipping sauce (see recipe)
- 1 tbsp palm sugar
- 2 onions, peeled and sliced finely
- Drain and rinse the jackfruit. Cut the jackfruit pieces into smaller slices. Heat a wide frying pan with the oil, add the jackfruit and garlic. Fry for a minute, then add the shoyu dipping sauce and palm sugar.
- Bring to a gentle simmer on medium heat and cook until all the liquid is absorbed and evaporated.
- Scatter in the onions slices and keep cooking and frying until the jackfruit is crispy and caramelized.
Shoyu Dipping Sauce
Dietary: Vegan, Gluten-free option | Serves: 4
Prep time: 10 minutes
- 4 tbsp water or fresh coconut juice
- 1 tsp rice vinegar
- 1 tsp palm sugar
- 1 tbsp lime juice
- 2 garlic cloves, finely chopped
- 1 red chilli, finely chopped
- 2 tbsp shoyu or 1 tbsp tamari
- Mix the water or fresh coconut juice with the vinegar and sugar to dissolve the sugar.
- Add the lime juice, garlic and chilli and stir in the shoyu or tamari.
- Leave to sit for the flavours to infuse together.
Delicious food photography by Rob Wicks of Eat Pictures.
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