Crispy Chinese Noodles And Vegetables - Series 6


What You'll Need
16 ounces udon noodles
3 teaspoons dark sesame oil
1/2 leek -- sliced thin
1 pinch sea salt
1 carrot -- medium dice
1 cup diakon -- medium dice
2 stalks broccoli -- flowerets, stems
1 cup seitan -- 1" pieces
1 tablespoon soy sauce
2 teaspoon ginger juice
3 cups water -- or less
1 tablespoon kuzu -- in 2 t water
1 lemon -- zested and juice
2 scallions -- sliced diagonal

Instructions
Bring water to boil, add noodles, return to boil.
Add one cup of cold water, return to boil.
Add one cup of cold water, return to boil, and noodles should be done.
Drain, rinse well, and drain.
Heat 2-teaspoon oil in pan, add noodles, and toss sauté until slightly crispy.
Heat 1-teaspoon oil; add carrot, diakon, broccoli stems. Season.
Add seitan, and flowerets, season with soy and ginger juice.
Add 1/8-inch water, cook until vegetables are crisp tender.
Stir in kuzu, stir until thin glaze forms.
Remove from heat, stir in lemon juice and zest.
Spoon mixture over crispy noodles.
Garnish with scallions.