Mixed Vegetable and Noodle Stir Fry With Seitan
Posted on April 6, 2013 by The Gourmet Vegan - No Comments
Mixed Vegetable and Noodle Stir Fry With Seitan
You will love this dish. Quick to prepare, simple to cook, healthy and delicious. The crunchy vegetables with soft noodles make for a wonderful texture and the taste is delicate but delightful. You can substitute the seitan for tofu or if you prefer leave it out altogether.
 15 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
1 heaped teaspoon virgin coconut oil
1 teaspoon ginger, minced
1 teaspoon garlic, minced
400 g mixed vegetables, finely sliced ~ I used cabbage, carrot, onion, mushrooms and beansprouts
120 g seitan, chopped into bite size pieces ~ Recipe Here
200 ml vegetable stock
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1/2 teaspoon fennel seeds, ground
1.5 tablespoons agave nectar
1/2 teaspoon black pepper
1 red chilli pepper, finely chopped (optional)
300 g egg free noodles, fresh or re-hydrated
1 teaspoon cornflour mixed with a little water to a paste
METHOD
Heat the oil in a wok or large frying pan over a high heat until the oil has melted and has started to shimmer.
Add the garlic and ginger, sir well for a few seconds until fragrant, and add the vegetables.
Continuing on a high heat, stir fry the vegetables for 2 minutes. Add the seitan and continue to stir fry for a further 2-3 minutes until the vegetables have slightly softened.
Add all of the other ingredients except for the cornflour, mix together well and continue to cook on a high heat for a further minute. Add the cornflour paste and continue to stir until the sauce thickens slightly.
Turn off the heat and serve.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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