Jackfruit and Rice Noodle Salad

, from Issue #86. November, 2019
Photography by Sarah Tuck.
Jackfruit and Rice Noodle Salad
Jackfruit and Rice Noodle Salad

The first time I tried jackfruit was in Vietnam, in a rice paper roll, and I was convinced it was meat. That’s just the beauty of jackfruit – it has a lovely bite to it and a neutral taste that takes on other flavours really well in salads, burgers, tacos and rice paper rolls. Tinned jackfruit is available at most Asian supermarkets as well as through Ceres Organics.


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