The finished recipe. Seitan and Pepper Stir-Fry with UdonIngredients 1 to 6. 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 GarlicIngredients 7 to 12. 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 vinegarStep 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.Step 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.Step 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.Step 4. Serve with the spring onion over the top.
Fuel8
