VeggieTalk

I am such a space cadet! I do mean to post Recipe of the Week on Sundays, and then, before I know it, it’s Wednesday. Maybe if I try to do this on Wednesday, the post will be up on Sunday.

One of my least-known books is Pasta East to West. It came out in, I think, 1998, just as we were approaching the height of the “low-carb” craze. Sometimes, timing is everything in publishing, and for this particular publication, my timing was really off. Pasta and noodles are sheer, unadulterated, high-carb bliss, and that never bothered me a bit.

Here’s a hearty Asian-style noodle dish that’s perfect for cold-weather weeknight meals. Serve with store-bought veggie spring rolls or dumplings and a simple salad.

Seitan “Peppersteak” with Bean-Thread Noodles

Adapted from Pasta East to West

Serves 4 to 6

• 4 ounces bean-thread (cellophane) noodles
• 1 pound seitan
• 2 tablespoons light olive or peanut oil
• 2 tablespoons reduced-sodium soy sauce
• 1 large onion, quartered and thinly sliced
• 2 cloves garlic, minced
• 8 ounces white mushrooms, sliced
• 1 large green bell pepper, cut into 2-inch strips
• 1 large red bell pepper, cut to match green pepper
• 1 cup vegetable broth
• 1/4 cup dry red or white wine
• 1 teaspoon grated fresh or jarred ginger
• 1 1/2 tablespoons cornstarch or arrowroot
• 1 cup snow peas, trimmed
• Extra soy sauce, optional

Combine the noodles with enough hot water to cover in a heatproof container. Let them soak, covered, for about 20 minutes, or until done but still firm. Drain the noodles, then place them on a cutting board and chop in several directions to shorten.

Cut the seitan into chunky, bite-sized strips. Slowly heat half the oil and half the soy sauce in a stir-fry pan. Add the seitan, stir quickly to coat, and turn the heat up to medium-high. Stir-fry until most of the sides are lightly browned. Transfer the seitan to a plate until needed.

Heat the remaining oil in the stir-fry pan. Add the onion and sauté over medium heat until golden. Add the garlic and bell peppers, turn the heat up, and stir-fry until the peppers are tender-crisp. Add the mushrooms and continue to stir-fry until they wilt.

Stir in the broth, wine, and ginger. In a small bowl or cup, dissolve the cornstarch in a small amount of water. Pour into the pan and cook, stirring, until the liquid thickens everything.

For each serving, spoon some of the peppersteak over a bed of noodles. Pass around extra soy sauce if desired.