Jackfruit “Brisket” Noodles

Name: Jackfruit “Brisket” Noodles (Sou Ngau Laam Mein)
Yield: Makes 4 servings
Cuisine: Chinese
Ingredients: 1 tsp Chinese five-spice powder; 1 Tbsp blackstrap molasses; 6 oz [170 g] firm tofu; ½ tsp granulated sugar; 2 tsp vegan Worcestershire sauce; 10 oz [280 g] dried noodles; 12 baby bok choy; 2 large carrots, cut into ½ in [13 mm] rounds; 1 daikon, quartered lengthwise and cut into ½ in [13 mm] slices; 4 tsp cumin powder; 2 Tbsp Mushroom Powder; 2 Tbsp neutral or refined coconut oil; 2 Tbsp neutral or refined coconut oil; 2 qt [1.9 L] Clear Stock or water; 3 Tbsp dark soy sauce; 2 scallions, chopped, whites and greens separated; 2 qt [1.9 L] Clear Stock or water; 1 stick cinnamon or cassia bark; One 1 in [6 g] piece fresh ginger, peeled and sliced; 3 star anise pods; 1 stick cinnamon or cassia bark; 10 whole cloves; 3 bay leaves; 2 tsp dark brown sugar; 1 Tbsp dark soy sauce; ¼ cup [35 g] rice flour; 3 Tbsp neutral oil; One 20 oz [570 g] can green jackfruit in brine; 1½ cups [180 g] vital wheat gluten powder; One 20 oz [570 g] can green jackfruit in brine

Sou Ngau Laam Mein

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Vibrant Hong Kong Table

By Christine Wong

Published 2024

About

Noodle soup is the ultimate comfort food, and the popularity of this dish historically stems from its affordability, which also includes using cheap cuts of meat. The simple flavors of this dish are wonderfully aromatic, and the jackfruit holds up to the heartiness of the other flavors. Any type of wheat or rice noodles work well in this recipe. Make the “brisket” a day or two in advance.

Ingredients

Asia
Hong Kong (China)
Soup
Pasta
Vegan

Ingredients

Method