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Ingredients
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 -- florets, stems
1 cup seitan -- 1" pieces
1 tablespoon soy sauce
2 teaspoon ginger juice
3 cups water -- or less
1 tablespoon kuzu or arrowroot -- in 2 teaspoons water
1 lemon -- zested and juice
2 scallions -- sliced diagonal
Directions
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 teaspoons of oil in pan over medium-low heat; add noodles, and toss saute until slightly crispy. Heat 1 teaspoon oil; add carrot, diakon, broccoli stems. Season.
Add seitan, and florets, 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.
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Print ThisCrispy Chinese Noodles And Vegetables
Once you've made this yummy, vegan, Asian-inspired main course, you'll ditch all those take-out menus and just grab the ingredients and make it yourself.Ingredients
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 -- florets, stems
1 cup seitan -- 1" pieces
1 tablespoon soy sauce
2 teaspoon ginger juice
3 cups water -- or less
1 tablespoon kuzu or arrowroot -- in 2 teaspoons water
1 lemon -- zested and juice
2 scallions -- sliced diagonal
Directions
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 teaspoons of oil in pan over medium-low heat; add noodles, and toss saute until slightly crispy. Heat 1 teaspoon oil; add carrot, diakon, broccoli stems. Season.
Add seitan, and florets, 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.
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