Asian seitan stir-fry

Ingredients

• Base
• 1 kg État Végétal seitan (plain)
• 1.7 kg Asian noodles (wheat or rice)
• 950 g broccoli florets
• 700 g orange bell pepper strips
• 240 g sliced yellow onions
• 120 ml neutral oil
• Mild Asian sauce (reduced sodium)
• 360 ml reduced-sodium soy sauce
• 120 ml reduced-sodium vegetable broth
• 85 ml maple syrup
• 60 ml rice vinegar
• 30 ml sesame oil
• 40 g chopped fresh ginger
• 30 g chopped garlic
• 60 g cornstarch (mixed with cold water)
• Garnish
• 70 g sesame seeds
• 120 g sliced green onions

Method

1. Cook the noodles. Cook according to the package instructions. Drain and toss lightly with oil.
2. Sauté the seitan. Heat the oil and cook the seitan for 6 to 8 minutes, until lightly browned.
3. Add the vegetables. Add the onions, broccoli and peppers. Cook for 5 to 7 minutes to keep them slightly crisp.
4. Make the sauce. Mix all the ingredients except the cornstarch. Bring to a gentle boil, add the cornstarch mixture and cook until thickened.
5. Assemble. Add the noodles and sauce to the seitan mixture. Toss well to coat.
6. Serve. Portion and garnish with sesame seeds and green onions.