Yaki Udon Stir-Fry
with Crispy Seitan & Ginger Gai Lan
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- ¼ cup tamari (divided)
- 2 tbsp organic peanut butter
- 1 tbsp sesame oil
- 2 tsp chili garlic sauce
- 8 oz seitan, crumbled
- 1 tbsp rice vinegar
- 1 tsp turbinado sugar
- 6 oz udon noodles
- 2 scallions, thinly sliced
- 1 oz fresh ginger, peeled and minced
- 3 garlic cloves, peeled and minced
- 6 oz gai lan, roughly chopped
- 1 carrot, grated
- 3 tbsp vegetable oil*
- *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.
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)
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.
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.
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.
Divide the yaki udon stir-fry with crispy seitan between two plates and top with stir-fried ginger gai lan. Tuck in!