Title: Seitan with Shiitake Mushrooms And Noodles
Yield: 3 servings
6 Dried shiitake mushrooms;
1 c Boiling water
2 pk Miso-flavored ramen noodles
1 ts Sesame oil
8 oz Wheat gluten; (seitan),
Into thin strips; reserve
1 tb Arrowroot or kuzu
1 tb Mirin or japanese vinegar
Fresh chopped parsley;
1) Place the mushrooms in a small bowl and add 1 cup of boiling water. Boil
a medium pot of water and cook the ramen noodles 3 to 4 minutes. Set aside
flavor packets. Drain noodles in colander. Remove mushrooms from water.
(Save soaking water.) Slice mushrooms thinly. Heat oil in a large skillet
and add mushrooms and seitan strips. Saute 1 to 2 minutes, then add
mushroom soaking water and contents of the two ramen flavor packets.
2) Dissolve arrowroot in 1/3 cup of the seitan marinade and add to skillet.
Stir in mirin, bring to boil, add noodles, and serve. Garnish with parsley
Servings: 2 to 3. EACH 335 cals, 5g fat (13%) 6g fiber est by MasterCook.
SOURCE: Jan Wolff is a chef and cooking teacher who uses natural
ingredients and specializes in vegan and macrobiotic cuisine. Recipe
featured 1999 Bergen Record, NJ
Recipe by: Seitan By JAN WOLFF, 03/31/99(Wed)
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