Creamy Peanut Butter Jackfruit Noodles
One-bowl / one-pot
1bell pepper, sliced
2 cups (356 g)canned young green jackfruit, roughly chopped
1 Tbsp (15 mL)vegetable oil
14 oz (400 g)pre-cooked udon noodles
1stalk green onion, sliced, light and dark green parts separated
½ cup (120 mL)canned light coconut milk
⅓ cup (80 mL)water
⅓ cup (80 mL)peanut butter, plus more to taste
3 Tbsp (45 mL)
1 Tbsp (15 mL)sesame oil
½vegetable bouillon cube, crushed
1clove garlic, crushed
2 tsp (5 g)cornstarch
2 tsp (9 g)brown sugar
2 tsp (10 g)crispy chili oil
1 tsp (2 g)freshly grated ginger (optional)
toasted sesame seeds
crispy fried onions
- To a sauté pan on medium-high heat, cook the bell pepper and jackfruit in the oil for 3 - 4 minutes.
- Meanwhile, combine the sauce ingredients in a jar.
- Add the udon noodles and the white and light green parts of the green onion to the pan. Gently break the noodles apart, cooking for 2 minutes.
- Pour the sauce into the pan and cook until everything is well coated in the sauce.
- Garnish with the dark green parts of the green onion, and add any other desired toppings. Enjoy!
- This dish is best enjoyed immediately.
- Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Let us know what you think
The Plate Method is a visual tool that helps us ensure our dietary needs are on track. Touch the image below to see how this recipe measures up.
Grains & Starches 49%
• pre-cooked udon noodles
• peanut butter
Fruits & Veggies 46%
• bell pepper
• canned young green jackfruit
• stalk green onion
• clove garlic
• freshly grated ginger
CalciumNo significant sources of calcium
• vegetable oil
• canned light coconut milk
• peanut butter
• sesame oil
• crispy chili oil
Nutrition per serving
Calories 638 kcal
|Total fat||29.4 g|
|Saturated fat||6.3 g|
|Trans fat||0.0 g|
|Total carbs||83.4 g|
|Dietary fiber||6.6 g|
|Total sugars||9.8 g|
|Added sugars||3.0 g|
|Vitamin A||30 μg RAE|
|Vitamin B6||0.3 mg|
|Vitamin B12||0 μg|
|Vitamin C||43.4 mg|
|Vitamin D||0 μg|
|Vitamin E||3.6 mg|
|Vitamin K||18 μg|
We believe that focusing on numbers can harm our relationship with food. Instead, our philosophy is to Nourish the Cells & the Soul. If you require specific nutrition information due to a medical condition, please consult with a dietitian or physician. The nutritional information provided is composed with the utmost care. However, we cannot guarantee the correctness of the displayed values, see also our disclaimer.
Watch it step-by-step!
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Discussion & Rating
It’s both quick and easy to make. Delicious 🤩
This one has become a quick favorite here! I make it every week. It's so indulgent and delicious, but super quick to make once you've got all the ingredients for the sauce together (and that gets easier with practice :)). I often add some spinach at the end, I find it balances the super creaminess of the recipe. I prepare the tofu in the air fryer now (no oil and it comes out very crispy).
Honestly, this is the best dish I ever cooked and ever ate, I make this every week and I always have to keep myself from eating the whole pan in one go! (I follow the serving size and reheat the other two portions the following days.) Sometimes I make it with jackfruit, sometimes with tofu. Also, there was a discount on udon noodles in my local organic shop, so I grabbed almost all of them just for this recipe. Honestly I could bathe in this sauce and I would have no regrets :D Thank you for changing my life with this recipe!
Super quick and delightful! Delicious and nutritious - I couldn't resist making it immediately as I stumbled across this recipe. I was looking for a recipe to use up my jackfruit that was about to expire and bingo :) Having this dish for breakfast now, hahah!
Thank you for your abundant plant-based recipe collection <3
Taste is good but I found 1/2 cup of peanut butter way too much, it made it quite heavy with the coconut as well. Next time I will cut down on the peanut butter!
This was the first time I tried young jackfruit and I can’t say it’s my cup of tea. The noodles on the other hand!? Incredible! The sauce is so rich and delicious and I just add whatever vegetables I’ve got lying around.
I’ve made this recipe a couple of times now, and it’s quickly becoming a comfort food for me. 🤍
excellent, thank you, no one noticed there was no meat
So delicious! I really like how quick it is to make too!
SO delicious, the whole family enjoyed it! I love how the jackfruit gives the dish texture, and absorbs the flavours. I make mine with brown rice penne noodles. I also added fresh cilantro as I didn't have onions, went very nicely! thanks Sadia for another fantastic vegan meal!
Amazing sauce! I wanted a lighter dish so I swapped soba noodles for udon and it was great. Next time I’ll do tofu instead of jackfruit, and mushrooms instead of bell peppers. For anyone else doing soba noodles, I’d say cut the cornstarch in half, it doesn’t need to be as thick with a much thinner noodle.
Thanks Sadia! <3
Also video request - farro bowls! I’ve been making kale pesto farro bowls for dinner every night which is delicious but I need new ideas.
Delicious and easy recipe! I didn't have peanut butter, so I used almond butter and tahini instead - a fantastic substitution! I'd like to try it again with peanut butter, but the almond butter/tahini substitution was phenomenal! :-)
This is a great recipe! I made it with shiitake mushrooms and it was amazing! I will definitely be making it again! This was an amazing recipe! I used shiitake mushrooms and it was amazing! I will definitely be making it again!
These are amazing! I added Edamame in place of jackfruit to up the protein because I didn’t have jackfruit.
My NON-VEGAN husband tried a similar non-vegan noodle dish ($20 American) at a restaurant and went, “Your peanut noodles are better.” Big deal, guys. Big deal.
Absolutely amazing! This peculiar combination of ingredients worked so well together I couldn’t believe my senses when I tasted it 😃 Thank you PUL family, will be making this one again!
This creamy sauce is amazing!!
This dish is in my Top 10 gastronomic experiences.
Thank you, Sadia!
So delicious 😋 I made this dish twice already, although in a "college" version without a few ingredients 🙈 The second time I made it with tofu instead of jackfruit, I felt like it worked well too!
what type of peanut butter is it? Brand?
so yummy and easy!!! going to be a staple moving forward. I would love to add some crunch to this as well - any suggestions?
Quick, easy and very filling. No complaints, only praises 🙏
This easy yet flavorful dish is sure to be a crowd pleaser! With a creamy, peanut butter-based sauce, this dish is a great balance of sweet and savory. The jackfruit adds a hint of texture and the noodles provide a great base for the sauce. Loved your recipe!!
- Jack from
Hi PUL family!
This recipe is crazy good!! I didn't have udon noodles, so opted for whole wheat instead, and it was amazing!! I don't have pasta often, so having this felt like sheer indulgence! Creaminess of the sauce, the texture of the jackfruit...it's all sooooo good!! PUL is one of my top 3 sites that never lets me down :) Keep up the great content, we love you! Hugs from Oregon
Love love loved it!!! 🥰 This is definitely among my new favourite quick and easy meals to make! I used jackfruit in the recipe today but I'm keen to try mushrooms as an alternative too. Give me peanut noodles any day and I'm happy and this took them to the next level with the most delicious sauce. Thank you PUL team for another show stopper! 🙌🏻🌿
Came across your you tube videos!
So so good! Love how quick and easy it was!
We substituted jf w chicken and it was excellent.
This was amazing!!!! Vegan comfort food, truly. I added some additional ingredients to mine. I added shiitake mushrooms, lightly sautéed in soy sauce, as well as some cilantro (not too much) It was an additional punch of flavor that complimented an already outstanding dish. Thank you so much for this recipe. I have been a vegan for 5 years now, and never graduated from baby vegan level, until recently:-( Meaning I was still eating processed vegan food. I really love how fast, healthy, hearty, and nutritious all of your recipes are!! Healthy and fast, is my lane. Thank you so much!!!
This was so delicious, especially with some extra Thai stirfry veggies from AH! Definitely a keeper!
This one is so good! 💖
I had it with tofu and it was so delicious. Thanks!
It took me around 45 mins to prepare the recipe, we used oyster mushrooms as replacement. Both me and my husband found it a bit too peanut buttery, quite heavy, we tried to eat it squeezing lime on top. If we’ll repeat it, I’ll add less peanut butter to the sauce. Can’t wait to try the new chilli recipe as well!
We loved it! Easy + delicious!
This was so good and so easy! I had to swap the chilli oil for red chilli paste as it was the only thing I had on hand and it worked well. I’m sure it’s even better with the chilli oil. Thank you for a great recipe 🙂
Can’t wait to try it! What’s the difference between jackfruit and canned young green jackfruit?
So jummy and very easy to make!!
I am very curious about this recipe! Just a quick question: in the video you say toasted sesame oil and the recipe itself sesame oil. Will it affect the recipe if I use the "regular" sesame oil or do you recommend the toasted version?
First time trying this and it was super tasty! I'm less skilled with knifework and take a while measuring things so for anyone else just to be aware that it did take me upwards of an hour to prepare so I found the 15 minute time estimate misleading. I would encourage anyone who thinks they might be in this boat to have the sauce all mixed up prior to starting to cook as it calls for so many ingredients - to avoid overcooking the peppers and jackfruit. This being said the peanut sauce was well worth the effort so creamy and delicious. I'll probably try this with tofu next time - fun to try the jackfruit but maybe not for me!
Yum yum yum! Will be making this again!
Such comfort food. This was my first PickUp Limes recipe. I want a full cookbook now! The food always looks beyond delicious.
My first plant-based recipe, and it was delicious! I used oyster mushrooms instead of jackfruit (impossible to find in Siberia). The taste was so rich, and consistancy so creamy! I will be making it again and again! Thank you Pick up Limes!
We also did it with tofu, very delicious and quick 😊
Just made it with tofu and it was plate-licken' good! 10/10!
This was my maiden voyage with Jackfruit and it was a hit! Even my hubby liked it! Yes, a keeper for sure!!!
Wow this was delicious! So creamy! The jackfruit was a bit sweet/sour which I thought was peculiar at first (maybe it was the brine it was in?), but then it really grew on me! It balanced the PB nicely. Will definitely make this again!
We made it tonight and loved, loved, loved it! A sure keeper. Thank you, Pick up limes! Eléonore from Brussels