Is there anything better than crisp noodles smothered in richly flavored veggies? Yes, there is…making it yourself! This easy-to-make main course has it all…flavor, texture and color.
Makes 3-4 servings
1 8 oz. package udon noodles
3 teaspoons dark sesame oil
1/2 leek, sliced lengthwise, rinsed well and sliced thinly
1 carrot, small 1/2-inch chunks
1 cup daikon, small 1/2-inch chunks
1 stalk broccoli, small florets and stem trimmed and diced
1 cup seitan, cut into 1-inch pieces
organic soy sauce
1-2 teaspoons fresh-squeezed ginger juice
spring or filtered water
1 tablespoon kuzu or arrowroot, dissolved in 2 tablespoons cold water
juice of 1 lemon
Bring a large pot of salted water to a boil and add noodles. Return the water to a boil and add 1 cup cold water. Return the water to a boil and add another cup cold water. Return the water to a boil for a third time. The noodles should be done. Drain and rinse well and drain again.
Heat 2 teaspoons oil in a skillet and begin sautéing noodles until they are well coated with oil. Continue sautéing over medium heat until the edges of some noodles get crispy. Transfer to a serving platter and cover while preparing the vegetables.
Heat 1 teaspoon oil in the same skillet and sauté the leeks, with a pinch of salt, for 2 minutes. Add carrot, daikon and broccoli stems, another pinch of salt and sauté for 3-4 minutes more, stirring frequently. Add seitan and broccoli florets and season lightly with soy sauce and ginger juice to taste. Add a small amount of water, to accumulate about 1/8-inch in the pan and allow the vegetables to cook until crispy tender over medium heat. When the vegetables are cooked to your liking, stir in dissolved kuzu until a thin glaze forms. Remove from heat and stir in lemon juice. Spoon over crispy fried noodles and serve immediately, garnished with sliced green onions or parsley sprigs.
Cook’s Tip: Seitan is a meat substitute made from wheat gluten so if you have a sensitivity to gluten, substitute tofu or tempeh in this recipe.