Cold Udon Noodles in Peanut sauce

This recipe is from Vegan with a Vengeance and I’ve been planning to make it for sometime now. It is packed with peanutty flavor and packed with veggies and my favorite seitan. This goes to Lavanya @ Home Cook recipes for A.W.E.D-Japan. DK @ Culinary Bazaar is the brain behind A.W.E.D.

Recipe adapted from Vegan with a Vengeance by Isa Chandra Moskowicz
Ingredients:
Udon noodles – 10 oz.
Seedless Cucumber – 1 medium, chopped into matchsticks
Red pepper – 1 medium, thinly sliced
Bean Sprouts – 2 cups
Scallions – 1 bunch, chopped

For the peanut Sauce:
Peanut Oil – 2 tsp
Garlic – 2 cloves, minced
Ginger – 1” piece, minced
Water – 1 cup
Soy sauce – 2tbsp
Ground coriander – 1tsp
Creamy peanut butter – 2/3cup
Maple Syrup – 2tbsp
Rice Vinegar – 3tbsp
Sriracha hot Sauce – 2tsp

For the Seitan:
Seitan – 1 lb./ 2 cups, sliced
Garlic – 1 clove, minced
Soy sauce – 2tsp

Method:

• Prepare the peanut sauce: In a small saucepan, sauté the garlic and ginger over medium-low heat. Add water, soy sauce and coriander pd and bring to a boil. Add peanut butter and turn the heat to low. Whisk until peanut butter and oil are combined. Mix in the maple syrup, rice vinegar and hot sauce. Remove from heat and let cool to room temperature.


• In the meantime, cook the noodles according to package instructions. Drain in a colander and let cool.


• Heat 1 tsp oil in a small saute pan, add seitan and saute for 5 minutes or until lightly browned; flip and cook till browned. Add garlic and soy sauce and cook for another 2-3 minutes.


• To serve noodles have to be cold, peanut sauce should be at room temperature & Seitan should be hot. Before serving, rinse the noodles under cold water; drain and place them in the serving bowl. Pour the peanut sauce; scatter the peppers, cucumber & bean sprouts followed by scallions. Arrange seitan on the top & lemon wedges around the plate. Enjoy right away.