2cupsshredded jackfruit20 oz can Young Jack fruits
8ozstringless sugar snap peasapprox. 2½-3 cups
2tbsptamarisubstitute soy sauce or liquid aminos
1/2-1tbspsrirachadepending on your preference for heat
1-2tbspsesame seedsoptional for garnish
Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Drain and remove the young jackfruit from the can and rinse. With your hands, shred or pull the jackfruit apart. You can also use a knife to thinly chop. With a paper towel squeeze the jackfruit to remove any additional water. Add the jackfruit across the the lined baking sheet and season with salt and pepper (optional). You can make the roasted jack fruit in advance and store in the refrigerator until you are ready to use. Bake in the oven for 30-35 minutes until it starts char or brown. You can also buy preprepped jackfruit in the store which is typically seasoned for this recipe too.
Heat a large pot of water and bring to a boil. Cook the soba noodles according to the packages directions, adding the sugar snap peas 2 minutes before soba noodles are done cooking
Add the baby spinach to a colander, set in the sink and drain the soba noodles and sugar snap peas directly over the spinach. Rinse with cold water and drain. (about 10-15 seconds)
In a large bowl, whisk the rice vinegar, soy sauce, tahini, and sriracha until well combined. Add soba mixture to the vinaigrette and toss. Add the shredded jackfruit and toss to combine. Season with salt and pepper taste (optional).
Garnish with sesame seeds!
If you roast the jackfruit in advance the cook time is a lot shorter. Take approximately 15 minutes to prepare.