Seitan with teriyaki sauce and noodles
accompanied by vegetables sautéed in ginger
This vegan Asian dish combines vegetables of the season with the great texture of locally produced seitan.
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Nice and quick!
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Vegan
Preparation time:
30 min.
Difficulty level:
Easy
Allergens:
wheat, soya, gluten, sesame
Utensils:
Ingredients
Seitan
Rice noodles
Green bell pepper
Onion
Carrot
Ginger
Teriyaki sauce
Toasted sesame seeds
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Nutrition values
Per portion
Energy:
Calories:
Fat:
Saturated Fat:
Carbohydrate:
Sugar:
Dietary Fibre:
Protein:
Cholesterol:
Sodium:
2946
704
12
2
102
11
7
39
0
2053
kJ
kcal
g
g
g
g
g
g
mg
mg
Instructions
1.
Wash the vegetables. Peel the onion. First cut it in half and then into strips lengthwise. Peel the carrot and remove the stem and seeds from the pepper. Cut both into thin strips with the same thickness. Peel the ginger and chop it as finely as possible. Cut the seitan first into slices and then into strips.
2.
Heat a tablespoon of olive oil in a frying pan and sauté the onion and ginger for 3 minutes. Add the rest of the vegetables and let it cook for another 4 minutes. Remove the vegetables from the pan.
3.
Heat a tablespoon of olive oil in the empty frying pan and sauté the seitan for about 3 minutes until golden on all sides. Add half of the teriyaki sauce and continue cooking over medium-to-low heat for another 3-5 minutes. Stir occasionally to make sure that the seitan absorbs the sauce.
4.
When the teriyaki sauce has reduced to half its volume, add the sautéed vegetables and cook everything together for another 3 minutes. Keep stirring, but be careful not to break the seitan. Add the remaining sauce bit by bit and keep some of it aside to serve at the end.
5.
Bring plenty of water to a boil in a large pot and add salt to taste. Add the rice noodles and let them cook for no more than 3 minutes. Drain the water.
6.