Vegan Barada Bronzino with Noodles

Discover the extraordinary fusion of bold flavors and plant-based creativity in this Vegan Barada Bronzino with Noodles. Crafted with tender young jackfruit marinated in a savory blend of soy sauce, garlic, ginger, and a hint of citrusy lemon juice, this dish mimics the texture and taste of bronzino with an entirely vegan twist. Nori flakes infuse the jackfruit with a subtle ocean-inspired essence, while stir-fried baby bok choy and red bell pepper add vibrant color and crunch. Served over silky rice noodles tossed in sesame oil and soy sauce, this recipe is a quick and satisfying weeknight dinner that’s both nourishing and packed with umami. Garnished with spring onions and sesame seeds, this vegan masterpiece is as visually stunning as it is delicious. Perfect for fans of plant-based seafood alternatives and Asian-inspired dishes, this 50-minute recipe will be your new go-to for impressive and flavorful vegan dining.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 cans (14 oz each) Canned young jackfruit
• 3 tablespoons Soy sauce
• 1 sheet Nori sheets
• 2 tablespoons Olive oil
• 4 cloves Garlic, minced
• 1 tablespoon Ginger, minced
• 2 tablespoons Lemon juice
• 2 teaspoons Agave syrup
• 2 cups Baby bok choy, chopped
• 1 Red bell pepper, sliced
• 10 ounces Rice noodles
• 1 tablespoon Sesame oil
• 2 Spring onions, sliced
• 1 tablespoon White sesame seeds
• 0.5 teaspoon Black pepper
• 1 teaspoon Salt

Directions

Step 1

Drain and rinse the jackfruit, then pat dry with paper towels. Cut the jackfruit into smaller pieces, removing the core if needed.

Step 2

In a large bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of olive oil, minced garlic, ginger, lemon juice, agave syrup, salt, and pepper. Add the jackfruit pieces to the marinade and let sit for at least 10 minutes.

Step 3

While the jackfruit is marinating, soak the rice noodles in warm water according to package instructions, then drain and set aside.

Step 4

Use kitchen scissors to cut the nori sheet into small pieces, resembling flakes.

Step 5

Heat a large non-stick skillet over medium heat and add the marinated jackfruit without its liquid. Cook for about 10 minutes, stirring occasionally, until the jackfruit is brown and starts to crisp. Add nori flakes and stir well.

Step 6

In another pan, heat 1 tablespoon of olive oil over medium-high heat. Add the chopped baby bok choy and sliced red bell pepper. Stir-fry for 5 to 7 minutes until the vegetables are tender yet crisp.

Step 7

In the same pan with the vegetables, add the drained noodles, the remaining tablespoon of soy sauce, and sesame oil. Toss everything until the noodles are heated through and evenly coated.

Step 8

Serve the noodles topped with the jackfruit mixture, garnish with sliced spring onions and a sprinkle of white sesame seeds.

Nutrition Facts

Serving size	(1814.4g)

Amount per serving	% Daily Value*
Calories	1124.4

Total Fat 49.4g	0%
Saturated Fat 7.2g	0%
Polyunsaturated Fat 8.6g
Cholesterol 0mg	0%
Sodium 5166.0mg	0%
Total Carbohydrate 150.6g	0%
Dietary Fiber 31.2g	0%
Total Sugars 30.3g
Protein 29.1g	0%

Vitamin D 0IU	0%
Calcium 785.0mg	0%
Iron 12.2mg	0%
Potassium 4219.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 38.2%

Protein: 10.0%

Carbs: 51.8%