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Teriyaki Noodle Stir-Fry

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Prep Time 35 minutes
Total Time 35 minutes
Servings: 6 people
Course: Main Dish
Ingredients Method

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

Method
 

  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.
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