Pan-asian spring noodles

By: Jack

* Coconut oil, 2 tbsps or to taste * 1/2 jar of Valcom yellow curry paste * Couple of garlic cloves, minced * Knob of ginger, minced * 2 shallots, finely diced (plus more for topping) * 1 bunch spring onion, sliced * 2 red bird's eye chilies, finely diced * 2 cans of jackfruit (~800g), drained * Tamari, 2 tbsps or to taste * Vegan fish sauce, 1 tbsps or to taste * 1/2 tsp of Ajinomoto MSG * 1 can (400ml) of coconut cream * 1.5 litres of vegetable stock, plus extra as required * Kaffir lime leaves, 2-3 or to taste * 1 butternut pumpkin, chopped into medium-sized pieces * 2 cobs of corn, kernels shaved * 200g snow peas, ends trimmed & halved * 300g of Pumpkin ramen noodles (or substitute) * Picked mustard greens, to taste * Fried shallots, to taste * Chopped coriander, to taste * Lime wedges, to taste

1. Prepare to take a flight from Thailand to Japan without leaving your kitchen. Heat oil briefly in a wok, then add in curry paste and stir until it no longer smells raw. 2. Add garlic, ginger, shallot, white parts of the spring onion and red chilli, stirring to combine until flavours release. 3. Add jackfruit to the wok, and season with tamari, vegan fish sauce and MSG. Continue cooking, allowing the jackfruit to break into pieces, until it begins to absorb the sauce and brown. 4. Add coconut cream, stock, and kaffir lime leaves to the wok, stirring to combine. Bring to the boil, then return to a medium-low heat. 5. Add pumpkin to the wok, ensuring all pieces are fully covered by liquid. 6. After 10 minutes, add corn and snow peas to the wok. 7. Test vegetables to ensure they’re cooked through, then turn off the heat and allow the dish to cool and flavours to develop. 8. Prepare noodles according to packet instructions. 9. Once noodles are cooked, placed into serving bowls and ladle over the curry. Place a handful of picked mustard greens into the bowl, then top as you like with coriander, fried shallots, fresh shallots, lime and coriander.