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This recipe is from Vegan with a Vengeance and I’ve been planning to make it for sometime now. It is packed with peanutty flavor and packed with veggies and my favorite seitan. This goes to Lavanya @ Home Cook recipes for A.W.E.D-Japan. DK @ Culinary Bazaar is the brain behind A.W.E.D. Recipe adapted from Vegan with a Vengeance by Isa Chandra Moskowicz


4 serving

Total time

40 minutes




  • 10 oz udon noodles (.)
  • 1 cucumber (Seedless – medium, chopped into matchsticks)
  • 1 red pepper (– medium, thinly sliced)
  • 2 cups bean sprouts
  • 1 bunch scallions (– chopped)
  • 2 tsps peanut oil
  • 2 cloves garlic (– , minced)
  • 1 ginger (” – piece, minced)
  • 1 cup water
  • 2 tbsps soy sauce
  • 1 tsp coriander (Ground)
  • ⅔ cup peanut butter (Creamy)
  • 2 tbsps maple syrup
  • 3 tbsps rice vinegar
  • 2 tsps Sriracha hot sauce
  • 1 lb 15 oz. can black beans (Seitan – ./ 2 cups, sliced)
  • 1 clove garlic (– , minced)
  • 2 tsps soy sauce


  1. In a small saucepan, sauté the garlic and ginger over medium-low heat. Add water, soy sauce and coriander pd and bring to a boil. Add peanut butter and turn the heat to low. Whisk until peanut butter and oil are combined. Mix in the maple syrup, rice vinegar and hot sauce. Remove from heat and let cool to room temperature.
  2. In the meantime, cook the noodles according to package instructions. Drain in a colander and let cool.
  3. Heat 1 tsp oil in a small saute pan, add seitan and saute for 5 minutes or until lightly browned; flip and cook till browned. Add garlic and soy sauce and cook for another 2-3 minutes.
  4. Noodles have to be cold, peanut sauce should be at room temperature & Seitan should be hot.
  5. Before serving, rinse the noodles under cold water; drain and place them in the serving bowl. Pour the peanut sauce; scatter the peppers, cucumber & bean sprouts followed by scallions. Arrange seitan on the top & lemon wedges around the plate. Enjoy right away.
  6. View the recipe instructions at Cook's Hideout

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