Cold Udon Noodles with Peanut Sauce and Seitan

[Guest guest]

This recipe for Cold Udon Noodles with Peanut Sauce and Seitan is from

Vegan with a Vegeance by Isa Chandra Moskowitz. I made her Seitan

recipe and then made this for dinner a couple of weeks ago. It was

very good. My kids loved the Seitan. I wonder if it was because of

the peanut sauce?

 

 

For the Peanut Sauce:

 

2 tsp peanut oil

2 cloves of minced garlic

2 Tbsp minced ginger

1 c water

2 Tbsp soy sauce

1 tsp ground coriander

2/3 c smooth all natural peanut butter

2 Tbsp Maple Syrup

3 Tbsp rice vinegar

2 tsp Asian Chili Sauce

 

For the Seitan:

 

1 pound seitan (2 cups) sliced into thin (1/4in) strips

1 Tbsp peanut oil

1 clove garlic

2 tsp soy sauce

 

To Serve:

 

10 ounces udon noodles

1/4 cup black sesame seeds (optional)

1 seedless cucumber, halved across, sliced into matchsticks

4 cups mung bean sprouts

1 red bell pepper, thinly sliced

2 cups scallions, chopped

Several lime wedges for serving

 

Make the peanut sauce:

In a small saucepan, saute the garlic and ginger in peanut oil

over low-medium heat. Add the water, soy sauce, and coriander and

bring to a boil. Add the peanut butter and turn the heat to low.

Whisk well until the peanut butter and oil are combined. Mix in the

maple syrup, vinegar, and chili sauce. Remove from heat and let cool

to room temperature.

 

Make the noodles:

Meanwhile, prepare your udon noodles according to the package

directions. When noodles have cooked, drain them in a colander and

rinse them under cold water until they are cool to the touch. Let

them rest in the colander and prepare the seitan.

Saute the seitan slices in the peanut oil for 5 minutes on each

side or until the seitan is browned and yummy. Then saute with the

garlic for a minute, sprinkle with the soy sauce, and saute again for

30 seconds or so.

At this point, your peanut sauce should be at room temperature.

Give the noodles a final rinse under cold water to make them cold and

also to keep them from sticking together.

 

To Serve:

To serve, place the noodles on a large platter. Pour the peanut

sauce over the noodles, then sprinkle with sesame seeds. Scatter the

cucumbers, bean sprouts, and peppers on top, followed by the

scallions. Place the warm seitan on top and place lime wedges around

the circumference. For individual plates just follow the directions

dividing everything among four to six plates.