1 tablespoon neutral oil (I used rice bran oil)
½ cup thinly sliced brown or button mushrooms
1 clove garlic, crushed
1 tablespoon tamari
2 x 400-gram tins young jackfruit (I used Ceres Organics)
2 tablespoons fish sauce
2 tablespoons rice wine vinegar
2 tablespoons lime juice
1 tablespoon raw sugar
1 teaspoon sesame oil
1 mild red chilli, thinly sliced
1 carrot, julienned
150 grams cooked vermicelli rice noodles
½ cup coriander, plus extra for garnish
½ long red chilli, diced, to serve
Heat the oil in a large frying pan over a medium heat. Add the mushrooms and fry for 4-5 minutes. Add the garlic and tamari and cook for a further 2–3 minutes. Remove from the heat and set aside.
Drain the jackfruit and use your hands to shred it into small pieces.
In a small jug whisk together the fish sauce, rice wine vinegar, lime juice, sugar and sesame oil.
Place the chilli, carrot, vermicelli, coriander, mushrooms and jackfruit in a large bowl and toss to combine. Pour over the dressing and toss again.
Serve with a sprinkling of extra coriander and diced chilli. Serves 4