Thursday, October 24, 2013

Crispy Asian Setian Crunchies

This recipe started as a discussion with my daughter and I, when we were thinking about alternatives to a typical hamburger bun.

1 package rice or bean noodles (ramen noodles would also work here), cooked
2 tsp. Vegg + 0.5 c. water (or other egg replacer)
1 package Upton's Seitan (traditional)
1 green pepper, sliced
0.5 onion, sliced
3 carge carrots, cut in strips
2-3 jalapeno peppers, seeded and sliced
Sirachia for topping

Mix the cooked and drained noodles with the egg replacer thoroughly  Then set in a container for at least 30 minutes.  I made my noodles the night before, so they could set overnight.

Stir-fry the seitan and vegetables in a large skillet over medium heat.

Meanwhile, heat some olive oil in a large pan (1-2 inches) until it is near smoking. Your noodles should have set into a patty or loaf (taking the shape of your container.  I used a rectangular container, so I have a loaf).  Slice your loaf or patty into uniform pieces, and drop pieces into your pan, swirling them around over the heat.  When they turn a golden color, and look crispy, flip them over.  You will need less time on the second side than the first.


Plate the crunchies, and top with the seitan vegetable mixture.

Pair with a Chianti. Serve with steamed edamame, and share with friends!

1 comment:

  1. Yum! That looks so good! Thank you for linking up for #FitFabFri!