Miso jackfruit noodle bowls

1 Heat the oven to 200.C/400.F/gas mark 6.Trim the hard woody core away from each chunk of jackfruit and discard, leaving only the softer flesh. In a medium-sized bowl, whisk together the miso, lime zest, mirin or white wine and sugar, sesame oil, soy sauce, garlic and ginger. Add the jackfruit pieces and toss together.

2 Heat 1 tablespoon of the oil in a pan over a medium heat. Add the dressed jackfruit and cook, stirring, for a minute or so, then add the water. Turn up the heat and allow the mixture to bubble away for 6–8 minutes. When almost dry, remove from the heat.

3 Shred the jackfruit with 2 forks, removing any seeds or bits of stem. Pour the remaining oil on to a non-stick baking sheet, then spread out the jackfruit on top. Bake for 8–12 minutes, until the edges begin to char very slightly.

4 Meanwhile, prepare the noodles. Chop the pak choy into bite-sized pieces. Heat the oil in a large pan or wok over a medium heat, add the pak choy and bruised garlic, if using. Stir-fry for 1 minute, then add the noodles and cook for 3 minutes, stirring. Remove and discard the garlic.

5 Divide the noodles and greens between warmed shallow bowls. Top with the miso jackfruit, scatter with the spring onions and squeeze over a little of the lime juice. Serve with extra soy sauce.