Edible Chicago

Zesty Seitan!

Wow. That worked! So, here's a recipe some of you may have seen before, only it's been altered to contain homemade seitan instead of tofu. Christa made the seitan (the hard part), I did the rest, and it was awwwwwwsooome! Damn! Good, sweet, in-season sugar snap peas balance out the spiciness of this dish very nicely. The seitan comes from the wonderful Mark Bittman cookbook, How To Cook Everything Vegetarian. If you don't like it too spicy, you may want to reduce the amount of sauce. There's a link to the seitan recipe below. Enjoy!

Zesty Seitan & Udon Noodles:

Sauce:
1 Tablespoon mustard (prepared -- I use Nance's Sharp & Tangy)
1 Tablespoon Sriracha hot sauce (asian hot chili sauce, A.K.A "rooster sauce")
1 Tablespoon olive oil
1 teaspoon sesame seed oil
1 teaspoon onion powder
2 teaspoons dried dill
2 teaspoons soy sauce
1 Tablespoon lemon juice
1 teaspoon balsamic vinegar

1 recipe homemade seitan, cubed
1 lb. sugar snap peapods
Udon noodles (I like Nasoya brand fresh "japanese"-style noodles--available in the produce section at Jewel, right next to the tofu)

Sautee the seitan on high heat in 2T canola oil. While that's frying, assemble the sauce. Drop the udon noodles into your already boiling water (jeez, you're good!). Once the seitan is almost done frying (5-10 minutes), add the sugar snap peapods and continue to sautee for 3 more minutes. Add the sauce and cook until caramelized--about 1 minute. Drain the Udon noodles, add to the pan with the seitan, stir and serve!

posted by Dan Boucher @ 11:17 PM