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Teriyaki Noodle Stir-Fry

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Prep Time 35 mins
Total Time 35 mins
Course Main Dish
Servings 6 people

Ingredients
  

  • 1 package Gluten-Free Quinoa Spaghetti
  • 1 package Teriyaki Jackfruit by The Jackfruit Company
  • 1 8 oz container brown mushrooms sliced
  • 1/2 large yellow onion sliced
  • 1 green bell pepper seeded and sliced
  • 1 12 oz bag frozen asparagus spears, thawed you can also use fresh
  • 1 Tbsp Tresomega Coconut Oil
  • 1 tsp Chinese Five Spice
  • 1 tsp garlic powder
  • 1 Tbsp tamari sauce
  • 1 tsp sea salt
  • 1 tsp sesame oil
  • 1 handful cilantro chopped

Instructions
 

  • Cook pasta according to package instructions. Drain and set aside.
  • Slice asparagus spears into thirds lengthwise and set aside.
  • 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.
  • 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.
  • Serve immediately with a bit more cilantro for garnish.
Keyword vegan recipe
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