Chow fun is indeed fun chow when you’re in the mood for tasty Asian-style fare.
Recipe information
Yield
4 servings
Ingredients
Sauce
Preparation
Step 1
In a small mixing bowl, dissolve the cornstarch in 1/4 cup of the broth. Stir in the sesame oil, soy sauce, ginger to taste, and remaining broth. Set aside.
Step 2
Bring a large pot of water to a boil. Cook the noodles until al dente according to package directions, then drain.
Step 3
Heat the oil in a stir-fry pan. Add the onion and sauté over medium heat until golden. Add the garlic and broccoli and stir-fry over medium-high heat just until the broccoli begins to turn bright green. Add a small amount of water if more moisture is needed in the pan.
Step 4
Add the bell pepper and seitan and continue to stir-fry just until the vegetables are tender-crisp, about 3 minutes longer.
Step 5
Stir in the sprouts and sauce and cook briefly until the sauce thickens.
Step 6
Stir in the cooked noodles and remove from the heat. Season with pepper to taste and a bit more soy sauce if desired, and serve at once.
Menu Suggestions
Step 7
Bok Choy, Red Cabbage, and Carrot Salad (page 176) is a nice way to add color and texture to the plate. Complete the meal with store-bought vegan spring rolls.
nutrition information
Step 8
Calories: 410
Step 9
Total Fat: 11g
Step 10
Protein: 26g
Step 11
Carbohydrates: 54g
Step 12
Fiber: 7g
Step 13
Sodium: 735mg
