When I travelled to San Francisco last year, I got noodle bowls all over the place. I love a good stir fry noodle bowl. I’ve been working on this recipe for a while and I think it is really close to what I want it to be. Next time I make it, the only change I will make it to add more liquid to the sauce – I might up the soy sauce and mirin and add a bit of water. It is pretty good as is, so I am going ahead and posting it. I’ll update it if I change it next time. This recipe is pretty versatile – you can replace any of the vegetables with others and it will be fine.
Stir Fry Noodle Bowl
1 tsp + 1 Tbsp peanut oil (unrefined peanut oil is fantastic in this)
8 oz seitan (I like Bridge Seitan if you can find it), drained, rinsed, and sliced
2 carrots, sliced
1 sm red bell pepper, thinly sliced
1 tsp minced garlic
1 cup snow peas, trimmed
2 scallions, greens in 2″ pieces, whites sliced
1/2 sm curly cabbage, thinly sliced
8-12 oz soba noodles or curly chinese noodles
2 Tbsp Soy Sauce
2 Tbsp Mirin
1 tsp Hot Sesame Oil
1/4 tsp crushed red chili flakes
1/4 tsp chinese 5 spice powder
2 tsp natural peanut butter
1 tsp brown sugar
1 Tbsp Hoisin sauce
Boil water for the pasta and cook according to directions.
Meanwhile, mix sauce ingredients and set aside.
In a large skillet or wok over high heat, heat 1 tsp peanut oil and add the seitan and cook till lightly browned. Remove from skillet and set aside.
Warm 1 tbsp peanut oil to the skillet and add the carrots and peppers. Cook about 3 minutes. Add the garlic and cook for about 30 seconds or until fragrant. Add the snow peas and scallions and cook for about 2 minutes. Add the cabbage and cook covered for about 3 minutes. Add the seitan back to the pan and cook until heated through. Add the sauce ingredients and cook for about a minute more. If the sauce looks dry or sticks to the pan, add some water or veggie stock (you want it to be saucy to coat the noodles).
Drain the noodles when ready and add back to the large pot. Add the stir fry to the large noodle pot and toss to combine.