Saturday, January 15, 2011

Apple and Seitan Noodles

2 Tbsp. peach jam, preferably fruit sweetened
2 Tbsp. Bragg's Liquid Aminos or reduced sodium soy sauce
2 Tbsp. water
1/2 tsp. cornstarch
1 1/2 tsp. dark toasted sesame oil
1 1/2 tsp. minced fresh ginger root
1 Pkg. (8 ounces) Westsoy cubed seitan, sliced into thin medallions
1 1/2 tsp. canola oil
1/2 large red bell pepper, chopped
1/2 large green bell pepper, chopped
1/2 large yellow bell pepper, chopped
1 can (8 ounces) sliced water chestnuts, drained
2 firm apples, such as Fuji or Gala, cored and cut into one-inch pieces
1/2 cup scallions, thinly sliced, including some of the green
Freshly ground black pepper, to taste
1/2 - 1 Pkg. (8 oz.) Koyo Soba noodles

Combine jam, Bragg's or soy sauce, water and cornstarch in a small bowl then set aside.
In a large non-stick skillet, heat sesame oil over medium high heat. Add seitan and ginger and stir-fry until seitan is browned, about 3-5 minutes.
Transfer seitan and ginger to bowl. Add canola oil to skillet. Stir-fry peppers, water chestnuts, and apples until peppers are crisp tender, about 3 to 5 minutes.
Add seitan and scallions back into skillet. Stir-fry 3 to 5 minutes. Add jam mixture. Continue to stir-fry one to two minutes, or until sauce thickens. Season to taste with black pepper.
Serve over soba noodles with a side of fresh fruit such as seedless red grapes.


Anonymous said...

this sounds awesome!

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