Cold Noodle Salad with Seitan “Sausage” Crumbles

7 ml sugar

20 ml lower sodium soy sauce

20 ml rice vinegar

20 ml lime juice (about 1 lime)

45 ml water

2 cloves garlic, minced

2 ml chili flakes (optional)

Seitan crumbles:

10 ml garlic powder

15 ml water

30 ml vegetable oil

30 ml rice vinegar

30 ml hoisin sauce

30 ml lower sodium soy sauce

15 ml lime juice (about ½ lime)

10 ml dried parsley

250 ml vital wheat gluten (also known as “gluten flour”)

To serve:

1 carrot, grated

½ large cucumber, sliced

8 leaves lettuce

8 sprigs cilantro

½ bell pepper, thinly sliced

60 ml unsalted peanuts

Prepare the dressing: In large bowl, whisk together the sugar, soy sauce, rice vinegar, lime juice, water, garlic, and chili flakes. Set aside.

Prepare the vermicelli per package instructions. Taste to ensure noodles are tender enough for your liking. Drain excess water and while warm, toss vermicelli in the dressing and allow to marinate at room temperature.

Prepare the seitan: In a separate bowl, mix the garlic powder, water, oil, rice vinegar, hoisin sauce, soy sauce, lime juice, and parsley with a fork. Add the vital wheat gluten and quickly stir to form a shaggy dough.

In a pan, crumble in the seitan, and cook while stirring for 5 minutes over low-medium heat.

To serve, place marinated vermicelli in bowl. Top with seitan crumbles, carrots, cucumbers, lettuce, cilantro, bell pepper, and peanuts.

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Cold Noodle Salad with Seitan “Sausage” Crumbles