Asian vegetable tray with seitan and soy sauce

Name: Asian vegetable tray with seitan and soy sauce
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Asian
Ingredients: 250 g egg noodles; 2 sweet pointed pepper; 380 g seitan natural in pot meat substitute; 3 el wheat flour; 320 ml sunflower oil; 3 cm fresh ginger; 1 toe garlic; 2 el ketjapmarinademanis; 200 g frozen garden peas pack 450 g; 15 g fresh coriander; 2 el roasted sesame seeds bag of 100 g

Asian vegetable box with seitan, sweet soy sauce, garden peas, coriander and sesame seed.

Ingredients

Directions

Prepare the noodles according to the instructions on the package. Put in a colander and rinse under cold running water.
Meanwhile, halve the peppers in the length. Remove the seeds and cut the flesh into thin, half rings.
Put the seitan in a sieve, drain and collect the broth. Dab the seitan dry with kitchen paper. Halve possibly large pieces.
Put the seitan in a bowl and mix with the flour.
Heat the oil in a frying pan and fry the seitan in 3 min. Until crispy. Times regularly. Remove from the pan and drain on kitchen paper.
Peel and grate the ginger. Slice the garlic. Mix the ginger and garlic with the ketjapmarinadeen 100 ml of the collected broth.
Heat the oil in a wok. Add the peppers, garden peas and soy sauce and stir-fry 3 minutes. Add the noodles and cook for 1 min.
Slice the coriander. Put the noodles in a bowl, divide the seitan, sesame seeds and coriander over them and serve.