3/4 cup broth (or less, all that you need to cover your seitan)
2-3 cloves garlic, minced
1 Tbsp ginger, minced
1 Tbsp teriyaki sauce
1 Tbsp tamari
2 tsp chili or sesame oil (go for the chili if you like spicy!)
For the noodles:
1/2 pound linguini
1/2 cup sliced green onions (extra for garnish if you’re fancy)
1/2 cup basil, sliced (optional, but great)
Follow up marinade ingredients:
1 Tbsp szechuan sauce
1 Tbsp tamari
2 tsp sirachi
1 Tbsp arrowroot
Chop seitan into bite sized pieces. Marinate in the above marinade for at least an hour. Drain but reserve marinade. Stir fry seitan in a small amount of peanut oil. Add about a Tbsp of sherry. Remove from pan and set aside. Stir fry the vegetables. While all this is going on, cook your noodles.
Take the leftover marinade and add the follow up marinade ingredients except the arrowroot. Heat in a small saucepan, testing for seasonings then whisk in the arrowroot to desired thickness. Add this to the drained noodles, tossing in the green onions and basil.
Vegetables- here’s what I usually use, but use your faves. As if you need my permission. I usually do them in this order, adding as I go.
1/2 red onion, sliced
1 cup broccoli in florets
1/2 red pepper, sliced
1 cup sugar snap or pea pods
1 cup chinese cabbage, sliced
Throw the seitan back in and add tamari (or more heat) to taste. Keep warm. Remember the noodles are going to be spicy, too. Serve with the noodles on the plate, then scoop the veggies/seitan mixture on top. Garnish with extra green onions and sesame seeds if you want.
This recipe is a lot easier than it sounds here, so don’t let my crazy directions intimidate you. It’s really good. Just the noodle part makes a great base for an asian style pasta salad, too.