This healthful salad contains seitan, a wheat gluten that is a great source of protein.
"Seitan is wheat gluten that is cooked with shoyu, kombu and water. I serve it here with noodles. It's an easy-to-eat meat substitute. Tempeh can also be used in this recipe".
From Mayumi's Kitchen by Mayumi Nishimura
Serves 2
Ingredients
200g Clearspring Brown Rice Udon, plus enough water to boil them
1tbsp Clearspring Safflower Oil
200g seitan, cut into strips
For the Sweet Mustard Sauce
1tsp Clearspring Shoyu Soya Sauce
2tsp Dijon mustard
1 1/2 tbsp maple syrup
For the Pressed Salad
250g Chinese cabbage, cut into 1 inch strips
70g daikon, cut into matchsticks
50g seedless cucumber, cut into matchsticks
60g carrot, cut into matchsticks
2tsp Clearspring Traditional Sea Salt
Method
- Make the Sweet Mustard Sauce: Combine the ingredients in a bowl, mix well, and set aside.
- Prepare the Pressed Salad: Put the vegetables and salt in a bowl and mix. Put a weight on a plate and place directly on the vegetables. Allow to sit for 30 minutes.
- Boil the noodles for the time indicated on the package, then transfer to a colander and rinse under cold water.
- Heat the oil in a frying pan over medium heat and saute the seitan for 2 - 3 minutes. Remove from heat and set aside.
- Remove the weight from the salad and gently squeeze the vegetables to remove excess liquid. Return to the bowl.
- Add the noodles and Sweet Mustard Sauce, and mix. Transfer to individual plates and top with the seitan.
