-
1
In a small mixing bowl, dissolve the cornstarch in 1/4 cup of the broth.
-
2
Stir in the sesame oil, soy sauce, ginger to taste, and remaining broth.
-
3
Set aside.
-
4
Bring a large pot of water to a boil.
-
5
Cook the noodles until al dente according to package directions, then drain.
-
6
Heat the oil in a stir-fry pan.
-
7
Add the onion and saute over medium heat until golden.
-
8
Add the garlic and broccoli and stir-fry over medium-high heat just until the broccoli begins to turn bright green.
-
9
Add a small amount of water if more moisture is needed in the pan.
-
10
Add the bell pepper and seitan and continue to stir-fry just until the vegetables are tender-crisp, about 3 minutes longer.
-
11
Stir in the sprouts and sauce and cook briefly until the sauce thickens.
-
12
Stir in the cooked noodles and remove from the heat.
-
13
Season with pepper to taste and a bit more soy sauce if desired, and serve at once.
-
14
Bok Choy, Red Cabbage, and Carrot Salad (page 176) is a nice way to add color and texture to the plate.
-
15
Complete the meal with store-bought vegan spring rolls.
-
16
Calories: 410
-
17
Total Fat: 11g
-
18
Protein: 26g
-
19
Carbohydrates: 54g
-
20
Fiber: 7g
-
21
Sodium: 735mg
