Seitan and Pepper Stir-Fry with Udon
Makes 1 serving

INGREDIENTS
150 g Seitan (Seitan is wheat gluten. It is the one protein here that is nothing but the allergen.)
100 g Red pepper
100 g Pak choi
120 g Cooked udon noodles (Cooked weight.)
1 tbsp (15 g) Soy sauce
2 cloves, about 6 g Garlic
A thumb, grated Fresh ginger
1 tsp (4 g) Toasted sesame oil
5 g Rapeseed oil
One, sliced Fresh red chilli
20 g Spring onion
A splash Rice vinegar

METHOD
1. Pat the seitan dry and tear or slice it into strips. Get a wok or wide pan smoking hot with the rapeseed oil and sear the seitan for four minutes without crowding it, until the edges are dark and crisp.
2. Add the sliced pepper and stir-fry for two minutes, then the pak choi stalks for one minute and the leaves for thirty seconds.
3. Add the garlic, ginger and chilli, then the noodles, soy, sesame oil and rice vinegar, and toss for a minute until everything is glossy.
4. Serve with the spring onion over the top.

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

RECIPE NOTES
Seitan is wheat gluten and very little else, so it is 25% protein and almost no fat. It is also why it is off the table for anyone avoiding gluten, whatever the packet says on the front.
The pan has to be hot enough that the seitan browns rather than sweats. Sear in two batches if the pan is small.

Full recipe: https://www.getfuel8.com/recipes/seitan-pepper-stir-fry-udon
