Cold Noodles with Peanut Sauce and Seitan

Tonight we welcome feature guest chef Jason to the program. Say "hi" Jason!



Imagine my pleasant surprise when I came home from the gym to the smell of peanut sauce cooking. This recipe is from VwaV p. 165. It calls for udon noodles but we didn't have any so we used flat wide rice noodles instead, worked very well with the sauce. We didn't have any bean sprouts for garnish, we opted for yellow pepper instead of red, used chunky instead of smooth peanut butter in the sauce (I enjoy chunks of peanuts, so I actually recommend trying it if you do as well), otherwise this is pretty much the recipe as is in VwaV. We took this opportunity to break in our new cast iron skillet. I don't know why we never had one before, this seitan fried up so nice! Overall, this dish gets a big two thumbs up.



All I did was chop the veggies and slice the seitan, the rest was all Jason's doing. A tip of the hat.



I have this tub of miso sitting in my fridge from the miso gravy I made a while back. I thought I’d try my hand at making some soup. It ended up being really bland so I added salt and pepper but added too much. I think I can save the rest of it by adding some more water and miso whisked together, definitely needs work. Also I think the miso paste I’m using is very mild, I might like a variety with stronger flavor better.



Yay, Friday once again! Enjoy your weekend y’all.