Teriyaki Noodle Stir-Fry
Servings Prep Time
6people 35minutes
Servings Prep Time
6people 35minutes
Ingredients
  • 1package Gluten-Free Quinoa Spaghetti
  • 1package Teriyaki Jackfruitby The Jackfruit Company
  • 18 oz container brown mushroomssliced
  • 1/2 large yellow onionsliced
  • 1 green bell pepperseeded and sliced
  • 112 oz bag frozen asparagus spears, thawedyou can also use fresh
  • 1Tbsp Tresomega Coconut Oil
  • 1tsp Chinese Five Spice
  • 1tsp garlic powder
  • 1Tbsp tamari sauce
  • 1tsp sea salt
  • 1tsp sesame oil
  • 1handful cilantrochopped
Instructions
  1. Cook pasta according to package instructions. Drain and set aside.
  2. Slice asparagus spears into thirds lengthwise and set aside.
  3. Heat a large skillet over medium-high heat and add coconut oil. When oil is melted add onions, mushrooms, green pepper, spices and tamari sauce and saute for about 2-3 minutes. Add teriyaki jackfruit and saute for an additional 3-5 minutes.
  4. Add the asparagus in a layer on top of the mushrooms and jackfruit and cover with a lid. Reduce heat to medium and cook for five minutes until asparagus is heated through. Remove lid and add pasta and cilantro and gently toss everything together until well combined.
  5. Serve immediately with a bit more cilantro for garnish.