Sweet & Sour Seitan
with Charred Cherry Tomatoes & Udon
- 1 shallot
- 1 lime
- 3 tsp turbinado sugar
- ½ oz fresh cilantro
- ½ oz fresh mint
- 4 oz grape tomatoes
- 2 oz curly kale
- 8 oz seitan
- 6 oz udon noodles
- 1 tbsp + 2 tsp vegetable oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Large pot with lid
Bring a large pot with 4 quarts water and 2 tbsp salt to boil for the udon noodles and keep covered until step 5. Peel and thinly slice the shallot. Halve and juice the lime. Add the sliced shallot, lime juice, and just 2 tsp sugar to a large bowl. Toss to evenly coat the shallot.
Roughly chop the cilantro leaves and stems. Pick and roughly chop the mint leaves. Halve the tomatoes. Destem the kale and thinly slice the leaves. Slice the seitan.
Heat a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Add the seitan and cook, tossing frequently, until crispy in places, 5 to 7 minutes. Add the remaining sugar, ½ tsp salt, and ½ tsp pepper. Cook, tossing frequently, until the seitan is charred in spots, 1 to 3 minutes. Transfer to a plate and cover to keep warm.
Return the skillet to medium-high heat. Add the halved cherry tomatoes and let cook, undisturbed, until they burst and begin to char, 3 to 5 minutes. Add 2 tsp vegetable oil, sliced kale, and a pinch of salt and pepper. Cook until the kale wilts, 1 to 3 minutes. Transfer to the bowl with the pickled shallots.
Add the udon noodles to the boiling water and cook until al dente, 6 to 8 minutes. Drain the noodles, rinse with cold water, and add to the bowl with the pickled shallots. Add just half the chopped herbs and toss to combine.
Divide the charred cherry tomatoes with sautéed kale and udon noodles between large, shallow bowls. Top with the sweet & sour seitan and remaining chopped herbs. Enjoy!