Vegan Bulgogi Noodles with Jackfruit Kimchi Recipe - Forks Over Knives

Name: Vegan Bulgogi Noodles with Jackfruit Kimchi Recipe - Forks Over Knives
Ingredients: 1½ cups coarsely chopped napa cabbage; Boiling water; 2 14-oz. cans no-salt-added young jackfruit, rinsed and drained (2½ cups); ⅓ cup slivered sweet or red onion; 3 tablespoons brown rice vinegar; 2 to 3 teaspoons Korean chili powder (gochugaru red pepper powder or flakes) or sriracha sauce; 5 cloves garlic, minced; ½ teaspoon pure cane sugar; ½ teaspoon sea salt; 12 oz. dry brown rice pad Thai noodles; 2 tablespoons reduced-sodium soy sauce; 1 tablespoon finely chopped fresh ginger; 2 to 3 teaspoons gochujang sauce or sriracha sauce; 3 scallions; 1 Asian pear or cooking apple, peeled and shredded (1 cup); 2 teaspoon sesame seeds, toasted

www.forksoverknives.com

These vegan bulgogi noodles skip the beef in favor of meaty jackfruit and are guaranteed to spice up your weekly menu. Try it today!

View Original

Share this recipe:

Ingredients

1½ cups coarsely chopped napa cabbage
Boiling water
2 14-oz. cans no-salt-added young jackfruit, rinsed and drained (2½ cups)
⅓ cup slivered sweet or red onion
3 tablespoons brown rice vinegar
2 to 3 teaspoons Korean chili powder (gochugaru red pepper powder or flakes) or sriracha sauce
5 cloves garlic, minced
½ teaspoon pure cane sugar
½ teaspoon sea salt
12 oz. dry brown rice pad Thai noodles
2 tablespoons reduced-sodium soy sauce
1 tablespoon finely chopped fresh ginger
2 to 3 teaspoons gochujang sauce or sriracha sauce
3 scallions
1 Asian pear or cooking apple, peeled and shredded (1 cup)
2 teaspoon sesame seeds, toasted