JACKFRUIT SWEET CHILLI NOODLES
Chef Brad Roe is the Executive Chef of Ventnor’s Botanical Gardens on the Isle of Wight in southern
England. The 22-acre garden is packed with unique edible plants from around the world in which brad
has learned the creative ways of “cooking the garden”.
Brad published his first cookbook in March 2020 titled “from Cook to Chef” focusing on his journey as
a chef from his beginnings in London and then emigrating to the USA. He is currently working on his
vegan cookbook which will be published at the beginning of 2021.
Follow Chef Brad on his journey here…
Brad’s blog – www.bradroechef.com
Instagram account – bradroechef
Cookbook available here https://www.amazon.com/dp/1661264875
Ingredients
200g canned jackfruit, drained
200g rice noodles
1 teaspoon fresh ginger, minced
100g shitake mushrooms, roughly chopped and stems discarded “use for a stock”
150g fresh broad beans, picked from the shell
170ml sweet chilli sauce
100ml oat milk
1 pak choi, cut in half, then thinly sliced
Directions
Start off by blanching the noodles & broad beans.
Preparing the Noodles
Using a small saucepan, bring to boil some water then add the noodles. Turn the heat off then let the
noodles soak for 5 minutes, strain and set aside.
Preparing the Beans
Peel the beans out of their pods, then blanch in boiling water for 2 minutes. Cool down in a container
of iced water then squeeze out the inner bean, discarding the outer shell.
1. Using a large wok or sauté pan on high heat, add the sesame oil and sear off the mushrooms,
ginger and pak choi. After 1 minute of cooking, add the jackfruit and beans and cook for a further
minute.
2. Add the oat milk and chilli sauce then when the sauce starts to simmer, toss in the noodles.
Garnish with herbs such as pea shoots or micro basil.
