Jackfruit Noodle Soup

• 1 can Young Jack fruit in brine drained and shredded
• 2 tsp Cooking with Greens No Salt Italian Blend
• 1/2 Tbsp turmeric
• 1 tsp Cooking with Greens No Salt Herb Blend
• 1 tsp mustard powder
• 1/2 tbsp Cooking with greens Pink Himalayan seasoning Blend
• 1 tbsp Cooking With Greens No Salt Go To Seasoning
• 1 1/2 box of Vegetable stock
• 1/3 bag of no egg egg noodles
• 3 medium carrots sliced in 1/4" slices
• 3 stalks celery sliced in 1/4" slices
• 1 medium onion chopped
• 3-4 large cloves garlic sliced thinly
• 1/2 sweet bell pepper chopped
• 1 tbsp flour
• 2 tbsp olive oil

Add shredded jack fruit, and all seasonings to a bowl and mix together well. Add just enough vegetable broth to cover jack fruit mixture and allow to sit for up to an hour. 

Add 1 tbsp of olive oil to a large pot and add chopped carrots, onions, celery, and bell pepper. Cook until onion is translucent. While Vegetables are cooking, Add  1 tbsp olive oil to hot skillet and add Jack fruit mixture. Cook until all liquid is absorbed. Remove from heat and set aside. Add garlic to veggies and cook for an additional 3 minutes. Sprinkle in flour and combine. Add in remaining Vegetable broth and bring to boil. Add Egg noodles. Bring to boil and reduce to simmer. Cook until noodles are done and add in Cooked Jack fruit. Mix well, re-season and serve.