Udon Noodle Stir Fry

Adapted from a recipe in “Fields of Greens” by Annie Somerville. You could use pretty much any other protein in place of the seitan.

¼ lb fresh shiitake mushrooms
1 package seitan, in bite sized chunks
1 large head bok choy
salt
6-8 oz udon noodles
2-4 Tbsp canola oil
3 garlic cloves, finely chopped
1 Tbsp grated fresh ginger
1-2 jalapeno chiles, halved, seeded and thinly sliced
1 scallion, sliced
1 Tbsp dark sesame oil
2 Tbsp mirin
2 Tbsp soy sauce
2 Tbsp cilantro, chopped
1 tsp toasted sesame seed

Set a large pot of water to boil. Remove mushrooms stems and cut caps into ½ inch slices. Slice Bok choy stems diagonally, ¾ inch thick, and slice leaves into 2-inch wide ribbons.

When the water boils, add 1 tsp salt. Add the noodles and cook as directed on the package.

While the pasta is cooking, heat 2 Tbsp of the canola oil in a large sauté pan. Stir fry the seitan until it is heated through, and a little crispy on the edges. Scoop seitan out of pan and set aside. Heat remaining oil and add shitakes and ¼ tsp salt. Saute over medium heat for 3-4 minutes, then add garlic, ginger, chiles and bok choy and sauté for 2 minutes more.

Drain the pasta. Reduce the heat under the sauté pan and add the scallion, sesame oil, mirin and soy sauce. Toss in the noodles and seitan. Top with cilantro and sesame seed.