Somen noodles with napa cabbage and seitan

Somen noodles with napa cabbage and seitan

Somen noodles with napa cabbage and seitan

Last night I tried another new recipe from the Bold Vegetarian Chef which I am borrowing from the library. I stuck to the recipe for the most part, except I used somen noodles instead of udon, because that is what I had on hand. I stir fried these things in this order::

  1. 2 inch piece of fresh ginger, minced
  2. 1 tbsp. minced garlic
  3. 2 cans of seitan (mock abalone)
  4. Half a head of napa cabbage, shredded
  5. 4 carrots, matchsticked
  6. 16oz package of frozen broccoli cuts, thawed
  7. 1 small can of bamboo shoots
  8. 3 Tbsp. chili black bean sauce
  9. Slurry of 2 tbsp. corn starch, 4 Tbsp. soy sauce, 1 tsp. sugar, and 4 Tbsp. rice wine vinegar
  10. Juice of half a lime
  11. 1 lb. cooked somen noodles
  12. 2 sheets of nori, shredded, as a garnish

It came out very tasty. The chili black bean sauce was quite spicy. The only tricky part was cutting the nori. Make sure your knife and cutting board are very dry.

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One Response to Somen noodles with napa cabbage and seitan

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