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Cook Time:45 minsTotal Time:45 minsServings:6Yield:6 servingsJump to Nutrition Facts
Cook Time:45 minsTotal Time:45 minsServings:6Yield:6 servings
Cook Time:45 mins
Cook Time:
45 mins
Total Time:45 mins
Total Time:
Servings:6
Servings:
6
Yield:6 servings
Yield:
6 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12ouncesbuckwheat noodles8ounceswater-packed seitan4scallions4cupssliced napa cabbage3ouncesfresh shiitake mushrooms, stemmed and sliced (1 1/2 cups sliced)3tablespoonspeanut oil or canola oil, divided1 ½tablespoonsfinely chopped garlic1 ½tablespoonsfinely chopped fresh ginger½teaspooncrushed red pepper¼teaspoontoasted ground Sichuan peppercorns (see Tips) or 1/8 teaspoon ground pepper½cuplow-sodium vegetable broth or chicken broth¼cupChinese sesame paste (see Tips) or tahini2tablespoonsreduced-sodium soy sauce2tablespoonsdark soy sauce (see Tips)1 ¼teaspoonssugar2teaspoonshot chile oil⅓cupdry-roasted unsalted cashews, coarsely chopped
Cook Mode(Keep screen awake)
Ingredients
12ouncesbuckwheat noodles
8ounceswater-packed seitan
4scallions
4cupssliced napa cabbage
3ouncesfresh shiitake mushrooms, stemmed and sliced (1 1/2 cups sliced)
3tablespoonspeanut oil or canola oil, divided
1 ½tablespoonsfinely chopped garlic
1 ½tablespoonsfinely chopped fresh ginger
½teaspooncrushed red pepper
¼teaspoontoasted ground Sichuan peppercorns (see Tips) or 1/8 teaspoon ground pepper
½cuplow-sodium vegetable broth or chicken broth
¼cupChinese sesame paste (see Tips) or tahini
2tablespoonsreduced-sodium soy sauce
2tablespoonsdark soy sauce (see Tips)
1 ¼teaspoonssugar
2teaspoonshot chile oil
⅓cupdry-roasted unsalted cashews, coarsely chopped
Directions
Bring a large pot of water to a boil. Cook noodles according to package instructions. Drain and rinse well.
Meanwhile, rinse seitan, drain well and pat dry. Slice into 1/2-inch strips. Finely chop scallion whites; coarsely chop the greens and set aside. Combine the whites, cabbage and mushrooms in a large bowl and place near the stove.
Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over medium-high heat. Add 1 tablespoon peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add seitan; cook, stirring, until somewhat crispy, about 5 minutes. Transfer to a plate. Reduce heat to medium and swirl in the remaining 2 tablespoons oil. Add garlic, ginger and crushed red pepper; cook, stirring, until very fragrant but not browned, 10 to 20 seconds. Add the cabbage mixture and cook, stirring, until the cabbage is wilted, about 2 minutes. Stir in the reserved seitan and sprinkle with pepper. Remove from heat.
Combine broth, sesame paste (or tahini), soy sauce, dark soy sauce, sugar and chile oil in a small saucepan. Cook over medium-high heat, stirring to thoroughly mix, until steaming hot but not boiling. Remove from heat.
Add the noodles to the cabbage mixture and gently toss to combine. Transfer to a large shallow serving bowl. Pour the sauce over the noodles. Top with cashews and the reserved scallion greens. Toss together at the table before serving.
Tips
Most Asian markets carry the wonderfully pungent Sichuan peppercorns; they don’t look like regular black or white peppercorns–they have a beautiful reddish-brown color and are cracked open as though they have exploded. To make ground Sichuan pepper, heat 1 tsp. peppercorns in a small dry skillet over medium-high heat, stirring, until darkened, fragrant and the first wisp of smoke appears. Quickly remove from heat. Grind into a powder in a mortar and pestle or place on a cutting board and gently crush with a rolling pin (1 tsp. whole peppercorns = about 1/4 tsp. ground).
Look for Chinese sesame paste–similar to tahini with a more prominent roasted-sesame flavor–in Asian markets.
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Nutrition Facts(per serving)460Calories19gFat56gCarbs21gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
