Jackfruit Chop Suey with Noodles

Recipe by Rosie PukeitiCourse: MainsCuisine: Pasifika, ChineseDifficulty: Medium


Prep time


Cooking time




  • 3 tsp garlic

  • 3 tsp ginger

  • 1 onion

  • 2 x capsicum

  • 10-12 mushrooms

  • 1 cup frozen peas

  • 2 x 400g can of jackfruit

  • 6 tbsp soy sauce

  • 200g vermicelli

  • Salt and pepper


  • Finely dice garlic, ginger, onion, capsicum, and mushrooms.
  • Heat a frying pan on medium heat. Once the pan is at temperature, pan-fry onion, capsicum and mushrooms for 5 minutes.
  • Drain the can of jackfruit and either use your hands or a tea towel to squeeze out as much water as possible from the jackfruit.
  • Slice the jackfruit to resemble shredded chicken.
  • Add the jackfruit, garlic and ginger to the vegetables cooking in the pan with 2 tablespoons of soy sauce. Continue cooking for a further 5 – 10 minutes covered.
  • Boil a jug or a pot of water. Add the vermicelli to the boiled water in a bowl or pot. Allow to soak in the water for 5 minutes. Once the vermicelli is translucent, cut the noodles using a kitchen scissors before draining the water.
  • After 5-10 minutes of the jackfruit and vegetables cooking, add the frozen peas and continue cooking covered until peas are done.
  • Season with salt and pepper; add the vermicelli and the last 2 tablespoons of soy sauce.
  • Stir together in the pan, taste and add extra seasoning and soy sauce if desired.
  • Can be serve with cooked rice.


  • TIP: This recipe is flexible with the type of vegetables you can use, such as, frozen mixed vegetables, carrots, celery, spring onions, sliced cabbage, broccoli, silverbeet and taro leaves (pre-cooked) are others.
  • To increase the protein content, ½ cup cooked brown lentils or cooked black beans could be added to this recipe.

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