Date: Mon, 30 Aug 93 14:00:26 EDT
From: cgl1@cornell.edu (Chuck Goelzer Lyons)
From the Seitan Sisters' Summer Cuisine Cooklet
NOODLE SALAD WITH SEITAN
A very simple and attractive dish that can be served warm or cold.
1/2 lbs. udon, soba, or somen noodles
1/2 to 1 lb. seitan (depending on whether you like a light or hearty
touch of seitan with your meal), cut julienne-style
3 med. carrots
2 lg. scallions
3 T. arrowroot or kuzu
1/2 c. water
tamari to taste
Boil some water with a pinch of salt in a quart pot. Add noodles and cook
until tender. Noodles are done when the inside color is the same as the
outside color. Rinse noodles in warm water and drain. Cut carrots in half
length-wise, then cut on a sharp diagnoonal so that your pieces are long
and slender. Cut scallions on a long diagonal. Cut seitan in long slender
pieces to match carrots and scallions.
Heat skillet, then brush on sesame oil. Saute carrots for 3 mins. over a
medium flame. Add just enough water to cover bottom of pan and put a lid
on. Simmer for 5 mins. Add seitan and then scallions. The colors hould be
bright and appealing. Meanwhile, mix arrowroot with 1/2 c, water and add to
vegetables. Add tamari. Gently stir until arrowroot thickens. Add more
water if arrowroot sauce is too thick. When the consistency is thick and
glossy, add to nooddles. Serve as is or chill and serve as a refreshing
summer noodle salad.
Serves 4.
kwvegan vegan