Ingredients
Singaporean Noodles:
- Rice noodles - 12 oz ((sub angel hair pasta))
- Seitan - 1 lb
- Onions - 1 , sliced
- Carrots - 1 lb , sliced thinly
- Celery - 3 stalks , sliced thinly
- Cooking oil - 2 tsp
- Curry powder - 1 Tbsp
- Vegetable broth - 1/2 cup
- Soy sauce, low-sodium - 3 Tbsp
- Hot sauce (opt) - up to you
Simple Sauteed Sugar Snap Peas:
- Sugar snap peas - 3/4 lb , trimmed
- Oil, cooking - 2 tsp
Prep
- Noodles – Prepare according to package instructions. Drain and toss with a bit of oil or water to keep from sticking
- Seitan – Slice thinly
- Onions / Carrots / Celery / Sugar snap peas – Prep as directed
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Make
- Heat up wok over medium-high heat. Add 2 tsp. (30 ml) oil and then onions to heated oil with curry powder and some salt. Saute until softened, ~3 minutes. Add in carrots and celery with some salt, spaced about 3 minutes apart
- Add noodles and seitan after celery's cooked for ~3 minutes. Toss with vegetable broth, soy sauce, and hot sauce. Cook for another 3 to 5 minutes. Season to taste with salt & pepper
- Set noodles aside and return wok to heat one last time. Add in remaining 2 tsp. (10 ml) of oil and then sugar snap peas to heated oil with some salt. Saute for 3 to 5 minutes, until softened but crunchy
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