Sticky Apricot Seitan
with Udon Noodles & Cucumber Salad
INGREDIENTS
- 8 oz seitan, thinly sliced
- 2 tbsp tamari
- 2 oz rice vinegar (divided)
- 3 tbsp apricot preserves
- 1 oz fresh ginger, peeled and grated
- 14 oz udon noodles
- 1 tbsp sesame oil
- 1 cucumber, thinly sliced
- 1 tbsp tuxedo sesame seeds
- 1 tbsp vegetable oil*
- Salt*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
Bring a large pot of salted water to a boil for the udon noodles. Heat 1 tsp vegetable oil in a large skillet over medium-high heat. Add seitan and cook, tossing occasionally, until browned in places, 6 to 8 minutes. Add tamari, just half the rice vinegar, apricot preserves, ginger, and a pinch of salt and toss to coat. Turn heat to medium-low and cook until seitan is sticky, 2 to 3 minutes. Turn off heat and leave in the pan to keep warm.
Add udon noodles to the boiling water and cook until tender, 2 to 3 minutes. Drain noodles and keep them in the colander without rinsing them. TIP: Noodles will separate on their own as they cook; don’t force them apart.
Add remaining rice vinegar, sesame oil, cucumber, and a pinch of salt and pepper to a small bowl and toss to combine.
Divide the udon noodles and sticky apricot seitan between bowls. Top with cucumber salad. Drizzle any remaining dressing from the cucumbers over the noodles and sprinkle with sesame seeds. Tuck in!
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