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seitan-noodle-salad recipe

Date:    Mon, 30 Aug 93 14:00:26 EDT
 From:    cgl1@cornell.edu (Chuck Goelzer Lyons)
 From the Seitan Sisters' Summer Cuisine Cooklet
 A very simple and attractive dish that can be served warm or cold.
 1/2 lbs. udon, soba, or somen noodles
 1/2 to 1 lb. seitan (depending on whether you like a light or hearty
    touch of seitan with your meal), cut julienne-style
 3 med. carrots
 2 lg. scallions
 3 T. arrowroot or kuzu
 1/2 c. water
 tamari to taste
 Boil some water with a pinch of salt in a quart pot. Add noodles and cook
 until tender. Noodles are done when the inside color is the same as the
 outside color. Rinse noodles in warm water and drain. Cut carrots in half
 length-wise, then cut on a sharp diagnoonal so that your pieces are long
 and slender. Cut scallions on a long diagonal. Cut seitan in long slender
 pieces to match carrots and scallions.
 Heat skillet, then brush on sesame oil. Saute carrots for 3 mins. over a
 medium flame. Add just enough water to cover bottom of pan and put a lid
 on. Simmer for 5 mins. Add seitan and then scallions. The colors hould be
 bright and appealing. Meanwhile, mix arrowroot with 1/2 c, water and add to
 vegetables. Add tamari. Gently stir until arrowroot thickens. Add more
 water if arrowroot sauce is too thick. When the consistency is thick and
 glossy, add to nooddles. Serve as is or chill and serve as a refreshing
 summer noodle salad.
 Serves 4.
 kwvegan vegan