Black Pepper Seitan with Peppers and Egg Noodles
Makes 1 serving

INGREDIENTS
150 g Seitan, cut into strips (Seitan is wheat gluten. It is the one protein here that is nothing but the allergen.)
100 g Red pepper
80 g Onion
1 tbsp (15 g) Soy sauce
1 tsp, coarsely ground Black pepper
1 tsp (4 g) Sugar
2 cloves, about 6 g Garlic
8 g Rapeseed oil
150 g Cooked egg noodles (Cooked weight.)
20 g Spring onion

METHOD
1. Heat half the oil in a wok over a high heat and sear the seitan strips for three minutes, turning once, until browned at the edges. Lift out.
2. Add the rest of the oil, then the onion and pepper in thick slices. Stir-fry for three minutes so they colour but keep some bite.
3. Add the garlic and black pepper for thirty seconds, then the soy, sugar and a splash of water. Return the seitan and add the noodles, tossing for a minute until glossy.
4. Spring onion over the top.

Contains gluten cereals, eggs and soya.
Ordinary soy sauce is brewed with wheat. Tamari is brewed without wheat and is a separate ingredient here.

RECIPE NOTES
Seitan is 25 g of protein per 100 g and almost no fat, so the oil matters here: without it the strips catch and dry out rather than brown.
A teaspoon of pepper sounds like a lot. It is the name of the dish. Grind it coarse, or it turns to dust and heat rather than flavour.

Full recipe: https://www.getfuel8.com/recipes/black-pepper-seitan-peppers-noodles
