Sichuan Crispy Seitan Noodles with Charred Bok Choy & Sesame Oil Drizzle

Ingredients

• 150 g seitan strips, store-bought or homemade
• 100 g fresh ramen noodles, vegan variety
• 200 g bok choy, cut into quarters lengthwise
• 2 tbsp soy sauce, low-sodium
• 1 tbsp rice vinegar, unseasoned
• 1.5 tbsp sesame oil, toasted
• 0.5 tsp Sichuan peppercorns, freshly ground
• 2 clove garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 0.5 cup vegetable broth, low-sodium
• 3 tbsp crushed peanuts, roasted, unsalted
• 2 tbsp scallions, thinly sliced, green parts only
• 1 tbsp neutral oil, avocado or vegetable oil
• 0.25 tsp chili flakes, optional heat

Instructions

1. 1

   Bring a pot of salted water to boil. Cook ramen noodles according to package directions (usually 3-4 minutes). Drain and set aside.

2. 2

   Heat neutral oil in a large wok or skillet over high heat until smoking. Add seitan strips in a single layer and sear undisturbed for 2-3 minutes until golden. Flip and sear another 2 minutes. Remove to a plate.