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Yaki Udon Stir-Fry with Crispy Seitan & Ginger Gai Lan
2 or 4 Serving Dinner

Yaki Udon Stir-Fry

with Crispy Seitan & Ginger Gai Lan

Tags: High-Protein
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
730
FAT
18g
CARBOHYDRATES
93g
PROTEIN
54g


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INGREDIENTS

  1. ¼ cup tamari (divided)
  2. 2 tbsp organic peanut butter
  3. 1 tbsp sesame oil
  4. 2 tsp chili garlic sauce
  5. 8 oz seitan, crumbled
  6. 1 tbsp rice vinegar
  7. 1 tsp turbinado sugar
  8. 6 oz udon noodles
  9. 2 scallions, thinly sliced
  10. 1 oz fresh ginger, peeled and minced
  11. 3 garlic cloves, peeled and minced
  12. 6 oz gai lan, roughly chopped
  13. 1 carrot, grated
  14. 3 tbsp vegetable oil*
  15. Pepper*
  16. *Not included
  17. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  18. For full ingredient list, see Nutrition.
Allergens: peanuts, sesame, soy, wheat
Tools: Large nonstick skillet, Medium pot
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
730
FAT
18g
CARBOHYDRATES
93g
PROTEIN
54g


Get Recipes Delivered

INSTRUCTIONS

1
Make the yaki udon sauce

Bring a large pot of salted water to a boil for the udon noodles. Add just 3 tbsp tamari, peanut butter, sesame oil, chili garlic sauce, and ¼ cup warm water to a medium bowl and whisk the sauce. (4-serving meal: use ½ cup warm water)

2
Make the seitan

Heat 1 tbsp vegetable oil in a large nonstick skillet over medium-high heat. Add seitan and cook until crispy in places, 4 to 5 minutes. Add remaining tamari, rice vinegar, and turbinado sugar and cook, tossing occasionally, until sticky, another 1 to 2 minutes. Transfer to a bowl and set aside. (4-serving meal: use 2 tbsp vegetable oil) TIP: We’ll use this pan again in a later step; you don’t need to rinse it.

3
Cook the noodles

Add udon noodles to the boiling water and cook until al dente, 6 to 8 minutes. Drain noodles and run under cool water to stop the cooking process.

4
Cook the vegetables and stir fry the noodles

Heat 1 tbsp vegetable oil in the large nonstick skillet over medium-high heat. Add scallion, ginger, and garlic and cook until fragrant, 2 to 3 minutes. Add gai lan, carrot, and a pinch of salt and pepper to the skillet and cook until gai lan is bright green and tender, 3 to 4 minutes. Transfer vegetables to a bowl and set aside. Add udon noodles, seitan, and yaki udon sauce back to the skillet and cook over medium-high heat, tossing frequently until evenly coated and warmed through, 3 to 5 minutes. (4-serving meal: use 2 tbsp vegetable oil) TIP: If your pan isn’t big enough, use the noodle pot to toss the yaki udon.

5
Serve

Divide the yaki udon stir-fry with crispy seitan between two plates and top with stir-fried ginger gai lan. Tuck in!

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