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Spicy Thai Peanut Noodles with Chicken Style Seitan

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One of my favorite applications for peanut butter is in a dressing, especially one with Thai flavors! It is great on a tossed salad with veggies, but I especially love it when paired with noodles!
0 from 0 votes
Course Main Course
Cuisine Asian
Servings 2 Servings

Ingredients
  

  • 16 oz chicken style seitan cut into bite sized pieces
  • 1 Tbsp fresh ginger minced
  • 1 large garlic clove minced
  • 1 Tbsp tamari
  • 4 oz linguini or other long noodles cooked and cooled to room temperature
  • 1 1/2 cups sugar snap peas
  • 1 cup carrots cut julienne
  • 1/2 cup radishes sliced
  • 1 bunch scallions sliced
  • 1/4 cup fresh organic cilantro minced
  • Dressing:
  • 1/4 cup peanut butter
  • 1/4 cup Water
  • 2 Tbsp tamari
  • 2 cloves garlic minced
  • 1 Tbsp toasted sesame oil
  • 2 tsp red pepper flakes or to taste
  • 1/8 tsp cayenne pepper or to taste
  • sea salt to taste
  • 1/4 cup toasted sesame seeds

Instructions
 

  • In a medium non-stick skillet over medium heat, heat peanut oil and add seitan, ginger and garlic, and saute until ginger and garlic are fragrant and cooked, about 3-4 minutes. Add tamari and cook a minute more. Remove from heat and let cool to room temperature. In a large bowl, combine seitan, noodles and veggies. In a medium bowl, whisk together dressing ingredients until smooth, then pour over veggies in the larger bowl. Toss to coat, sprinkle with sesame seeds, and serve!
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