Sesame Seitan Yaki Udon Noodles

Serves

4

Prep Time

10 minutes

Cook Time

20 minutes

Ingredients

For the seitan:
  7 oz (200 g) seitan, torn
  1 tbsp vegan Worcestershire sauce
  1 tsp maple syrup
  3 tbsp tamari sauce
  2 tbsp olive oil
  1 tbsp brown sugar
For the noodles:
  1 tsp sesame oil
  1 onion, chopped
  6.3 oz (180 g) broccoli, florets halved
  1 tbsp water
  14 oz (400 g) pre-cooked vegan udon noodles
For the sauce:
  1 tbsp sesame oil
  1 tbsp rice wine vinegar
  3 cloves garlic, minced
  ½ tbsp minced ginger
  2 tbsp maple syrup
  1 tsp sambal oelek
  2 fl oz (60 ml) tamari sauce
  2 tbsp brown sugar
  2 tbsp water
  1 tbsp cornstarch

Nutrition

(Per Serving)

Calories

584

Fats

13 g

Protein

26 g

Carbs

92 g

Instructions

  • Place the torn seitan into a bowl with the rest of the ingredients for the seitan, mix to combine, and set aside to marinate for 20 minutes.
  • To make the noodles, heat the sesame oil in a large skillet or wok and sauté the onion for 5 minutes until fragrant. Add the broccoli and water and cook for a further 6-8 minutes until the broccoli has softened.
  • In the meantime, place all the sauce ingredients, except for the cornstarch, into a small bowl and mix to combine.
  • In a separate small bowl, mix 2 tablespoons of the prepared sauce with the cornstarch to form a slurry. Set aside.
  • Add the udon noodles to the skillet with the onion and broccoli and cook for 2 minutes. Add ½ the sauce to the skillet and toss until coated. Now add the marinated seitan, the remaining sauce, and the cornstarch mixture. Stir to combine and cook for 3-4 minutes until the sauce thickens.
  • Serve immediately topped with the various garnishes.