Seitan Chow Fun

• 1 1/2 tablespoons cornstarch
• 1 cup vegetable broth or water
• 2 teaspoons dark sesame oil
• 2 tablespoons reduced-sodium soy sauce
• 1 to 2 teaspoons grated fresh or jarred ginger
• One 8-ounce package wide Asian wheat noodles or udon noodles
• 1 1/2 tablespoons light olive oil
• 1 medium onion, quartered and thinly sliced
• 2 garlic cloves, minced
• 3 cups bite-size broccoli florets
• 1 medium red bell pepper, cut into narrow strips
• One 8-ounce package seitan, cut into bite-size shreds
• 1 cup mung bean sprouts
• Freshly ground pepper

1. In a small mixing bowl, dissolve the cornstarch in 1/4 cup of the broth.
2. Stir in the sesame oil, soy sauce, ginger to taste, and remaining broth.
3. Set aside.
4. Bring a large pot of water to a boil.
5. Cook the noodles until al dente according to package directions, then drain.
6. Heat the oil in a stir-fry pan.
7. Add the onion and saute over medium heat until golden.
8. Add the garlic and broccoli and stir-fry over medium-high heat just until the broccoli begins to turn bright green.
9. Add a small amount of water if more moisture is needed in the pan.
10. Add the bell pepper and seitan and continue to stir-fry just until the vegetables are tender-crisp, about 3 minutes longer.
11. Stir in the sprouts and sauce and cook briefly until the sauce thickens.
12. Stir in the cooked noodles and remove from the heat.
13. Season with pepper to taste and a bit more soy sauce if desired, and serve at once.
14. Bok Choy, Red Cabbage, and Carrot Salad (page 176) is a nice way to add color and texture to the plate.
15. Complete the meal with store-bought vegan spring rolls.
16. Calories: 410
17. Total Fat: 11g
18. Protein: 26g
19. Carbohydrates: 54g
20. Fiber: 7g
21. Sodium: 735mg

cornstarch, vegetable broth, dark sesame oil, soy sauce, ginger, noodles, light olive oil, onion, garlic, bitesize broccoli, red bell pepper, shreds, bean sprouts, freshly ground pepper

Taken from www.epicurious.com/recipes/food/views/seitan-chow-fun-390479 (may not work)