About the Recipe
Ingredients
Prepping Soy Curls or Jackfruit
1 cup dried soy curls (or 12-16 oz of other similar texture protein)
1 tablespoon kelp powder (or a few sheets crushed nori)
1 tablespoon lime juice
1 tablespoon soy sauce
2 cups boiling water (more as needed)
Seasoning Soy Curls or Jackfruit
1 tablespoon jerk seasoning (see post for recipe)
2 teaspoons dried parsley
2 teaspoons Old Bay seasoning (buy it)
1/2 teaspoon ground black pepper
The Sauce
2 tablespoons olive oil
1 medium red pepper, sliced (about 2 cups worth)
1 medium green pepper, sliced
4 cloves garlic, minced
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon cumin
1 teaspoon smoked paprika (or regular)
1/2 teaspoon dried thyme
28 ounces canned coconut milk (Sold in 14 oz cans )
1/2 cup shredded vegan mozzarella (see blog for brand details)
1/2 cup shredded vegan parmesan
1/2 cup shredded vegan jack (or gouda, or more mozzarella )
1 tablespoon chopped cilantro
1 tablespoon chopped green onion tops
Preparation
Prep the Soy Curls or Jackfruit
In a bowl, whisk together the kelp powder, lime juice, soy sauce, and boiling water. Stir in the dried soy curls or jackfruit and let sit while you prep the remaining ingredients. They only need to soak for about 5-10 minutes.
Once ready to use. Stir the soy curls or jackfruit in the remaining liquid. Drain the excess liquid from the bowl but don't rinse the soy curls or jackfruit.
Measure Everything
This recipe comes together fast so it's important to prep all the ingredients. Measure the spices for the soy curls or jackfruit into one bowl. Measure the sauce spices in a bowl. Open the cans of coconut milk. Have everything near your stovetop so that you don't have to search out ingredients once you start cooking.
Start boiling a pot of water. Roughly 8 cups. Salt the water with 2-3 Tbl of salt. Seems excessive but you're not eating all that salt and it makes a huge difference in terms of the flavor of the noodles.
Cook the Soy Curls or Jackfruit
Heat a large, at least 12", non-stick skillet over high heat. Add a drizzle of oil and spread it around the skillet. Add the drained soy curls or jackfruit. Cook for 5 minutes, flip, cook for an additional 5 minutes. Add the soy curl or jackfruit spice blend, flip to coat, then return the now cooked soy curls or jackfruit to the bowl you used to soak them. Set aside.
Start boiling your noodles at this stage. Cook to al dente, the time will be listed on the package, so that they still have a little bite to them.
Put it All Together!
Pour the 2 Tbl of olive oil into your non-stick skillet (or pot), heat over medium-high, add the peppers and garlic. Stir and then let sit for 1-2 min to lightly char one side of the peppers. Add in the sauce spices, stir to coat the peppers.
Pour in half of the coconut milk. Bring to a low simmer and stir in half of the cheese. Stir until the cheese is melted. Pour in the remaining coconut milk, simmer, then stir in the remaining cheese. You can save some cheese to top at the end or just mix it all into the sauce.
Stir in half of the cooked soy curls or jackfruit. Stir in the cooked noodles and completely coat with the sauce. Fold in the remaining soy curls and turn heat to low and cook for 10 min. Top with the green onion and cilantro. I also like adding a few cracks of pepper.
Serve, enjoy, and savor each bite.