Seitan Bo Bun (Grilled Seitan Noodle Salad)

photo (12)

This is a pretty involved noodle salad, but the extra effort is rewarded with remarkable tastiness. The variety of temperatures, textures, and colors, make this a great dinner choice to impress company.

Serves 3-4

4-10 oz. cutlets seitan

Marinade:
1/4 C sugar
6 tbsp lime juice
1/4 C soy sauce
2 shallots, finely minced
6 cloves garlic, finely minced
4 scallions, thinly sliced
2 tbsp peanut oil

Noodles and Salad:
1/2 lb udon noodles (or rice vermicelli noodles)
1-2 portobello mushrooms, sliced 1/4″ thick
1/2 C roasted salted peanuts, chopped
2 C mung bean sprouts
1 cucumber, cut into matchsticks or 1/2″ dice
1 large or 2 small carrots, cut into matchsticks
4 scallions, thinly sliced
3 radishes, thinly sliced
1 C cilantro leaves, chopped
1/4 C mint leaves, chopped

1 recipe Mock Nuoc Cham Sauce

Combine all marinade ingreidents. Cut seitan about 1/4″ thick on the diagonal. Lay in marinade for at least one hour, or overnight. Prepare noodles according to the package directions. Drain and rinse with cold water, leaving them in the colander. Heat a grill pan with a generous amount of peanut oil. Toss in the mushrooms and heat until they begin to wilt. Add marinated seitan , cooking 2-3 minutes on each side, frequently brushing or spooning additional marinade on top. To serve, divide the noodle onto four plates, artfully top with grilled seitan and mushrooms, bean sprouts, cucumber, carrot, scallions, cilantro, and mint. Sprinkle with peanuts, and drizzle a hefty amount of Mock Nuoc Cham sauce on top.

Credit: Vegan Eats World by Terry Hope Romero

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