Ingredients
Shrimp Vermicelli Bowl:
- Seitan - 1 lb , chopped
- Sugar - 1/4 cup
- Green lettuce - 1 head , sliced
- Cucumbers - 3/4 lb , julienned
- Mint - 1/2 cup , sliced
- Garlic - 3 cloves , minced
- Carrots - 1/2 lb , grated
- Rice noodles - 1/2 lb ((sometimes called vermicelli. sub angel hair))
- Cooking oil - 1 Tbsp
- Brown sugar - 2 tsp
- Soy sauce, low-sodium - 1 Tbsp + 3 Tbsp
- Hot sauce -
- Lime juice - 2 Tbsp
- Peanuts - 1/3 cup , crushed
Prep
- Seitan - Chopped
- Make "simple syrup" - Bring sugar and 1 1/2 cups (353 ml) water to a boil, and simmer for 15 minutes. Let cool
- Lettuce / Cucumbers / Mint / Garlic / Carrots - Prep as directed
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Make
- Boil noodles according to package instructions. The best way to keep them from sticking after cooking is to run them in cold water and then leave soaked in cold water. Drain right before serving
- Heat a saute pan over medium-high heat. Add oil and then seitan to heated oil. Add in 2 tsp. (10 ml) brown sugar, 1 tbs. (15 ml) soy sauce, and as much hot sauce as you want. Toss and saute until heated through, 5 to 8 minutes. Remove from heat
- Make sauce by mixing together simple syrup with rest of soy sauce, lime juice, minced garlic, and as much hot sauce as you want (I typically use about 2 squirts of Sriracha). Season to taste - if you want it saltier, add more soy sauce; more tart, add more lime juice
- Let everyone assemble their own bowls of noodles and top them with seitan, lettuce, cucumbers, mint, carrots, and crushed peanuts. Toss with as much sauce as desired
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