Congratulations to
our 2021 Competition
Winner, Sam

A pan with vegetables been cooked

Sam Blackburn's
Jackfruit Stir fry

Twenty years ago I got my first real exposure to food in the Asian fusion restaurant where I held my first kitchen job. This recipe is inspired by the smells and memories that have always stuck with me from that experience.

I wanted to create a dish that captured all of those impactful flavours and smells while incorporating a plant forward element geared toward a better tomorrow. The stir fry has all of my favourite flavour notes: sweet, spicy, sour and umami.

The jackfruit and rice noodles take on the layers of flavour from the sauce and vegetables harmoniously. The peanuts, cilantro and jalapenos give the dish a well rounded finish.

- Sam Blackburn.


Stir-fried carrots, broccoli, jackfruit, water chestnuts, yellow squash, and rice noodles with a Thai-inspired sauce and topped with peanuts, fresh cilantro, and jalapeño peppers.

  • Prep time 8 to 10 min
  • Cook time 8 to 10 min
  • Yield 1 serving


  • 2 ounces raw rice vermicelli noodles.
  • ½ teaspoon fish sauce.
  • 1 Tablespoon and 1 teaspoon tamari soy sauce.
  • 1½ teaspoons honey.
  • 1½ teaspoons rice wine vinegar.
  • ½ teaspoon fresh chili paste like sambal oelek.
  • Tablespoon vegetable stock or water.
  • 1½ teaspoons lime juice.
  • 1½ teaspoons sesame oil.
  • ¼ cup broccoli, cut into florets.
  • ¼ teaspoon Kosher salt or to taste.
  • ½ teaspoon ground black pepper or to taste.
  • ½ cup shredded carrots.
  • ¼ cup yellow squash.
  • ¾ teaspoon finely chopped fresh garlic.
  • ¼ teaspoon peeled and finely chopped fresh ginger.
  • ¼ cup jackfruit cut up into bite-size pieces.
  • 2 Tablespoons sliced water chestnuts.
  • 1 Tablespoon chopped cilantro.
  • 1 Tablespoon thinly sliced green onions.
  • 1½ teaspoons chopped peanuts.
  • 1½ teaspoons sliced red or green jalapeño pepper.


  1. Cook noodles according to the manufacturer’s direction on the package. Then, rinse under cold water to stop the cooking process. Set aside for use.
  2. In a bowl, add the fish sauce, soy sauce, honey, rice wine vinegar, chili paste, vegetable stock, and lime juice. Whisk until combined. Set aside for use.
  3. Heat sesame oil over medium-high heat in a large wok or sauté pan.
  4. Add broccoli florets to the wok, and sauté for 2 to 3 minutes. Season with salt and pepper.
  5. Add carrots, and sauté for 2 to 3 minutes.
  6. Add squash, and sauté for another 2 to 3 minutes.
  7. Add garlic and ginger, and sauté for 1 to 2 minutes and reduce heat to medium.
  8. Add jackfruit, water chestnuts, and reserved sauce to the wok. Bring to a simmer.
  9. Add cooked noodles, 2 teaspoons of cilantro, and 1½ teaspoons of green onions.
  10. Place on a serving plate and top with peanuts, jalapeños, 1½ teaspoons green onions and 1 teas poon of cilantro.


  • Peanuts
  • Soybean
  • Fish
  • Sesame
  • Sulphites

Nutricional Facts (Per server)

  • Calories 440
  • Calories from Fat 90
  • Total Fat 10g
  • Saturated Fat 1.5g
  • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 2320mg
  • Carbohydrates 84g
  • Fiber 5g
  • Sugar 23g
  • Protein 7g