Dan Dan Noodles With Seitan

Dan Dan Noodles with Seitan

I love Asian food… and I love seitan. Those two were made to go together, and in this recipe they combine almost like a comfy old couple, snuggled up on the couch together watching old movies. Really, if Asian food were to have a comfort food style, it would be these noodles. Oh, and miso soup, of course. But back to the noodles. Thanks to wiki, I can tell you with authority that Dan Dan actually refers to a carrying pole used by street vendors to haul their noodles up and down the street. Literally translated, it means Peddlar’s Noodles. Here’s my version which is yummy but lacks authenticity. You can’t have everything!

Dan Dan Noodles with Seitan

1/2 cup broth
3 Tbsp creamy peanut butter
3 Tbsp tahini
2 Tbsp balsamic vinegar
3 Tbsp tamari, divided use (save 1 Tbsp for the seitan)
4 cloves garlic, crushed
1 Tbsp sesame oil
1 Tbsp sugar
1 1/2 tsp red pepper
1/2 tsp szechuan seasonings or peppers
juice from 1/2 a lime
1/4 -1/2 tsp salt (to taste)
1 Tbsp peanut oil
8 oz seitan, cut in strips or chunks
1 Tbsp mirin
8 oz rice noodles
optional garnishes: green onions and sesame seeds

Combine all ingredients from the broth through the salt in a small sauce pan. Whisk over low heat until it’s combined. Keep warm.

Cook/soak your rice noodles according to directions on the package.

Heat the peanut oil over medium heat in a frying pan. Lightly brown the seitan, then add the mirin and tamari. Brown a little more. Then turn off the heat.

Toss the noodles with the sauce and top with the seitan and optional garnishes.

For a tasty dessert while watching tonight’s debate, head over to Walking the Vegan Line.