Jackfruit Chop Suey with Noodles

chop suey


2 tsp garlic

2 tsp ginger

½ onion

1 x capsicum

4-5 mushrooms

½ cup frozen peas

1 x 400g can of jackfruit

4 tbsp soy sauce

100g vermicelli

Salt and pepper



* Finely dice garlic, ginger, onion, capsicum, and mushrooms.

* Heat a frying pan on medium heat. Once the pan is at temperature, pan-fry onion, capsicum and mushrooms for 5 minutes.

* Drain the can of jackfruit and either use your hands or a tea towel to squeeze out as much water as possible from the jackfruit.

* Slice the jackfruit to resemble shredded chicken.

* Add the jackfruit, garlic and ginger to the vegetables cooking in the pan with 2 tablespoons of soy sauce. Continue cooking for a further 5 – 10 minutes covered.

* Boil a jug or a pot of water. Add the vermicelli to the boiled water in a bowl or pot. Allow to soak in the water for 5 minutes. Once the vermicelli is translucent, cut the noodles using a kitchen scissors before draining the water.

* After 5-10 minutes of the jackfruit and vegetables cooking, add the frozen peas and continue cooking covered until peas are done.

* Season with salt and pepper; add the vermicelli and the last 2 tablespoons of soy sauce.

* Stir together in the pan, taste and add extra seasoning and soy sauce if desired.

Can be serve with cooked rice.

TIP: This recipe is flexible with the type of vegetables you can use, such as, frozen mixed vegetables, carrots, celery, spring onions, sliced cabbage, broccoli, silverbeet and taro leaves (pre-cooked) are others.

To increase the protein content, ½ cup cooked brown lentils or cooked black beans could be added to this recipe.

Serves 2-3

Contributor: Rosie Pukeiti