Seitan with shiitake mushrooms and noodles

Yield: 3 servings

Measure Ingredient
6 \N Dried shiitake mushrooms; approximately
1 cup Boiling water
2 packs Miso-flavored ramen noodles
1 teaspoon Sesame oil
8 ounces Wheat gluten; (seitan), sliced
\N \N ; (1-package)
\N \N Into thin strips; reserve marinade
1 tablespoon Arrowroot or kuzu
\N \N OR cornstarch
1 tablespoon Mirin or japanese vinegar
\N \N Fresh chopped parsley; optional garnish

1) Place the mushrooms in a small bowl and add 1 cup of boiling water. Boil a medium pot of water and cook the ramen noodles 3 to 4 minutes. Set aside flavor packets. Drain noodles in colander. Remove mushrooms from water.

(Save soaking water.) Slice mushrooms thinly. Heat oil in a large skillet and add mushrooms and seitan strips. Saute 1 to 2 minutes, then add mushroom soaking water and contents of the two ramen flavor packets.

2) Dissolve arrowroot in ⅓ cup of the seitan marinade and add to skillet.

Stir in mirin, bring to boil, add noodles, and serve. Garnish with parsley if desired.

Servings: 2 to 3. EACH 335 cals, 5g fat (13%) 6g fiber est by MasterCook.

SOURCE: Jan Wolff is a chef and cooking teacher who uses natural ingredients and specializes in vegan and macrobiotic cuisine. Recipe featured 1999 Bergen Record, NJ Recipe by: Seitan By JAN WOLFF, 03/31/99(Wed) Converted by MM_Buster v2.0l.

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