Instructions
Follow the steps and taste along the way.
Prepare the ingredients and glaze
Cut the seitan into thin strips. Slice the bell pepper into strips, cut the carrot into thin diagonal slices, and halve the sugar snap peas lengthwise. Grate the ginger and finely chop the garlic. In a bowl, whisk together the orange juice, miso paste, soy sauce, and lime juice. Mix the cornstarch with 40 ml cold water, then stir it into the sauce.
Cook the rice noodles
Bring 1.5 l water to a boil in a pot. Cook the rice noodles according to the package instructions, usually 4 to 6 minutes, until tender but still springy. Drain and briefly rinse with lukewarm water to keep them from sticking.
Sear the seitan
Heat the rapeseed oil in a large pan over medium-high heat. Add the seitan in a single layer and sear for 4 to 5 minutes, turning it once or twice. The edges should become golden brown. Transfer the seared seitan to a plate.
Briefly stir-fry the vegetables
Add the bell pepper, carrot, sugar snap peas, ginger, and garlic to the same pan. Stir-fry for 3 to 4 minutes, stirring constantly. The vegetables should be hot and lightly seared in places around the edges, while the bell pepper and peas remain crisp.
Finish the glaze and serve
Return the seitan to the pan and pour in the prepared sauce. Stir for 1 to 2 minutes, until the glaze starts to bubble and lightly coat the ingredients. Add the drained noodles and toss to coat them in the sauce. Divide between two plates and sprinkle with sesame seeds.
