Sesame Seitan Yaki Udon Noodles

This Sesame Seitan Yaki Udon Noodles dish is a savory, umami-packed meal that comes together in just 30 minutes. Tender udon noodles, crisp-tender broccoli, and flavorful seitan are coated in a rich, slightly spicy sesame sauce. Perfect for a quick, satisfying dinner, this dish pairs well with a side of steamed veggies or a simple green salad.

Prep Time10

Cook Time20

Total Time30

Servings: 4

Ingredients

For the seitan:

7 oz seitan (1 ½ cups), chopped (substitute with tofu or tempeh if preferred)
4 tablespoon(s) soy sauce (gluten-free if preferred)
2 tablespoon(s) olive oil
1 tablespoon(s) brown sugar
1 1/2 teaspoon(s) maple syrup
1 teaspoon(s) apple cider vinegar

For the vegetables and noodles:

1 teaspoon(s) sesame oil
1 yellow onion chopped
2 cup(s) broccoli cut into small florets
1 tablespoon(s) water
14 oz pre-cooked udon noodles

For the sauce:

1 tablespoon(s) sesame oil
1 tablespoon(s) rice vinegar
3 cloves garlic minced or pressed
1/2 tablespoon(s) fresh ginger minced or grated
2 tablespoon(s) maple syrup
1 teaspoon(s) chili garlic sauce (such as sambal oelek or Sriracha)
1/4 cup(s) soy sauce (gluten-free if preferred)
2 tablespoon(s) brown sugar
2 tablespoon(s) water
1 tablespoon(s) cornstarch

For garnish:

1 tablespoon(s) sesame seeds
2 tablespoon(s) green onions sliced
Fresh cilantro chopped

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Instructions

Marinate the Seitan: In a bowl, combine the seitan (or tofu/tempeh), soy sauce, olive oil, brown sugar, maple syrup, and apple cider vinegar. Mix well and set aside to marinate for 20 minutes.
Sauté the Vegetables: Heat the sesame oil in a large skillet or wok over medium heat. Add the chopped yellow onion and sauté for about 5 minutes, until fragrant and slightly softened. Add the broccoli florets and 1 tablespoon of water. Cook for 6-8 minutes, until the broccoli is tender-crisp.
Prepare the Sauce: In a small bowl, combine the sesame oil, rice vinegar, minced garlic, minced ginger, maple syrup, chili garlic sauce, soy sauce, brown sugar, and water. In a separate small bowl, mix 2 tablespoons of the prepared sauce with the cornstarch to form a slurry. Set the slurry aside.
Combine and Cook: Add the pre-cooked udon noodles to the skillet with the onion and broccoli. Cook for about 2 minutes, then add half of the sauce and toss until the noodles and vegetables are evenly coated. Add the marinated seitan (or tofu/tempeh), the remaining sauce, and the cornstarch slurry. Stir to combine and cook for another 3-4 minutes, until the sauce thickens.
Serve: Serve the noodles immediately, topped with your favorite garnishes like sesame seeds, sliced green onions, and chopped cilantro.
Storage and Freezing: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. To reheat, warm in a skillet, adding a splash of water or broth if needed. For best texture, consider freezing the seitan and vegetables separately from the noodles and cooking fresh noodles when ready to serve.

Notes

For oil-free: Omit all oils used in the recipe. Sauté the onions, broccoli, and seitan (or tofu/tempeh) in water or vegetable broth instead of sesame oil and olive oil. For the sauce, you can skip the sesame oil and use additional water or vegetable broth to achieve the desired consistency.

For gluten-free: Substitute the seitan with tofu or tempeh. Use gluten-free tamari or soy sauce in place of regular soy sauce and use gluten-free udon noodles or rice noodles. Also, verify that any additional ingredients, like the chili garlic sauce, are gluten-free.

For soy-free: use a soy-free seitan. Use coconut aminos or a soy-free sauce alternative in place of soy sauce or tamari.

Nutrition

Find it online:

https://www.easyveganmealplan.com/recipe/sesame-seitan-yaki-udon-noodles/