Sesame Seitan Yaki Udon Noodles

Sesame Seitan Yaki Udon Noodles

Serves 4

For the seitan:

7 oz. (200g) seitan, torn

1 tbsp. vegan Worcestershire sauce

1 tsp. maple syrup

3 tbsp. tamari sauce

2 tbsp. olive oil

1 tbsp. brown sugar

For the noodles:

1 tsp. sesame oil

1 onion, chopped

6.3 oz. (180g) broccoli, florets halved

1 tbsp. water

14 oz. (400g) pre-cooked vegan udon noodles

For the sauce:

1 tbsp. sesame oil

1 tbsp. rice wine vinegar

3 cloves garlic, minced

½ tbsp. minced ginger

2 tbsp. maple syrup

1 tsp. sambal oelek

2 fl oz. (60ml) tamari sauce

2 tbsp. brown sugar

2 tbsp. water

1 tbsp. cornstarch

For garnish:

1 tbsp. sesame seeds

2 tbsp. green onions, sliced

cilantro, chopped

What you need to do

Place the torn seitan into a bowl with the rest of the ingredients for the seitan, mix to combine, and set aside to marinate for 20 minutes.

To make the noodles, heat the sesame oil in a large skillet or wok and sauté the onion for 5 minutes until fragrant. Add the broccoli and water, and cook for a further 6-8 minutes until the broccoli has softened.

In the meantime, place all the sauce ingredients, except for the cornstarch, into a small bowl and mix to combine.

In a separate small bowl, mix 2 tablespoons of the prepared sauce with the cornstarch to form a slurry. Set aside.

Add the udon noodles to the skillet with the onion and broccoli, and cook for 2 minutes. Add ½ the sauce to the skillet and toss until coated. Now add the marinated seitan, the remaining sauce, plus the cornstarch mixture, stir to combine, and cook for 3-4 minutes until the sauce thickens.

Serve immediately topped with the various garnishes.