Vegetable Yaki Udon with Seitan
8oz seitan or tofu, thinly sliced
1 cup shiitake mushrooms, sliced
1 carrot, shredded
1 cup chopped cabbage
1 red pepper, diced
1/2 onion, thinly sliced
1 inch fresh ginger, minced
3 cloves garlic, minced
3 scallions, chopped
3 tbsp vegetable oil
4 tbsp mirin
4 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tsp sugar
9.5oz Udon noodles
Salt & black pepper to taste
½ sheet Nori seaweed, sliced thinly
Add one tablespoon oil to a large pan and heat on medium to low.
Add sliced seitan to the pan and saute for 1-2 minutes. Remove seitan from the pan and set aside.
Raise heat to high and heat the remaining oil in the pan.
Cook Udon noodles according to package directions. Drain and rinse noodles under cold water.
Add the vegetables to the pan and cook for 2-4 minutes until tender.
Mix the soy sauce, mirin, Worcestershire sauce and sugar in a small bowl.
Reduce heat to medium. Add the noodles and then the seitan and sauce to the pan and mix until well coated. Cook for 1-2 minutes.
Season with salt and black pepper to taste and toss well.
Garnish with Nori seaweed flakes and serve.