Black Pepper Seitan with Peppers and Egg Noodles

Make black pepper seitan with peppers and egg noodles, from the first ingredient to the finished dish.

INGREDIENTS | Makes 1 serving
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
Ingredient notes on the recipe page.

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.
Check ingredient packaging for allergen information.

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

AI-generated images illustrating the recipe.

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