Peanut Seitan Noodle Bowl
- 35 min
- β β¬3.22
- 2 servings
- Easy
seitan, white cabbage, and carrots: a straightforward vegan combination for an everyday dinner.
Estimates per serving for 2 people. Check labels if you have allergies. BundeslebensmittelschlΓΌssel (BLS) 4.0. Calculation and sources.
Allergens
- gluten
- peanuts
- soy
Equipment
- stove
Prepare
Pat seitan dry and cut into thin strips
Pat seitan dry and cut into thin strips. Wash white cabbage, remove the tough core and shred very finely.
Cook
Wash and peel carrot
Wash and peel carrot, then grate finely. Wash and peel fresh ginger, then grate finely.
Cook wholegrain pasta
Cook wholegrain pasta in plenty of boiling tap water for 10 minutes until al dente. Reserve a cup of cooking water, then drain.
Wash and halve lime
Wash and halve lime. Remove seeds; squeeze the juice from citrus fruit.
Mix peanut butter
Mix peanut butter, soy sauce, lime juice, fresh ginger thoroughly in a separate bowl. Add tap water a spoonful at a time if needed for a spreadable or pourable sauce.
Set aside until assembly
Set aside until assembly. If needed, stir in tap water a spoonful at a time until creamy and pourable.
Heat rapeseed oil in a pan over medium heat
Heat rapeseed oil in a pan over medium heat. Add seitan and fry for 7 minutes, stirring regularly.
Until softened and lightly browned
Until softened and lightly browned. Add white cabbage, carrot to the same pan and fry for 5 minutes.
Stirring
Stirring, until cooked through. Season with iodised salt, black pepper now and mix thoroughly before serving.
Divide the cooked base wholegrain pasta between the servings
Divide the cooked base wholegrain pasta between the servings. Arrange the already prepared seitan, white cabbage, carrot alongside.
Finish
Spoon over the sauce already made from peanut butter
Spoon over the sauce already made from peanut butter, soy sauce, lime juice, fresh ginger; do not make an additional batch.
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