Curried Rice Noodles with Jackfruit

Ah, fall. The time of year for crisp, gloriously chilly temperatures; vibrant foliage; pumpkin everything; and an excuse to have curry incorporated into every meal.

Curry is so warming, so comforting, so delightfully spicy and flavorful that I find myself using it all the time once the temperatures begin to drop. Whether I'm using a spice blend, a paste, or concocting some sort of curry sauce - I just love the aromas, flavors, and fingernail-staining of it all. 

So, it's no surprise that one of my first recipes this fall is filled with curry flavor. (Side note: I used Upton's Naturals Thai Curry Jackfruit here because I had some in the fridge, but feel free to use your favorite jackfruit, or even tofu, chicken, etc. This dish is very versatile!).

Curried Rice Noodles with Jackfruit

Yields: 4 servings

Adapted from Upton's Naturals

-2 tablespoons vegetable oil, divided

-3 cloves garlic, minced and divided

-3 tablespoons Thai chile paste 

-Cumin

-Coriander

-Salt and black pepper

-1 teaspoon grated fresh ginger

-1 15-ounce can lite coconut milk

-1 medium onion, chopped

-2 green onions, sliced

-2 small red bell peppers, chopped

-1 tablespoon of chopped pickled jalapenos (optional)

-1 10.6-ounce package Upton’s Naturals Thai Curry Jackfruit

 -16 ounces udon or rice noodles, cooked

Lime wedges, extra chopped scallions, and chopped cilantro for garnish

Directions:

1.) In a medium saucepan, heat 1 tablespoon of vegetable oil over low heat. Add 1 clove of the minced garlic and cook for 30 seconds. Add the red curry paste along with the spices and grated fresh ginger. Add the coconut milk, and stir until thoroughly mixed. Turn heat to simmer and set aside.

2.) In a skillet, heat the remaining tablespoon of vegetable oil over medium-high heat, then add the onion, remaining garlic, and green onions. Stir-fry until golden, then add the red pepper. Cook for 2 minutes, then add the jackfruit. Stir until the jackfruit is thoroughly heated and the vegetables are tender. Season as needed with salt and black pepper.

3.) To serve, place a portion of noodles in a medium-size bowl and top with veggies as desired. Ladle some coconut curry sauce over the noodles and veggies, then top off with a squeeze of fresh lime juice, scallions, and cilantro. (We also added chopped pistachios to ours, for extra protein and crunch. Highly recommended, but certainly not necessary).

This dish is super easy to whip up, and I loved all of the aromas and flavors that came with it.

Happy autumn, all! 

What's your favorite thing about fall?