This colorful vegetable stir fry is a delight for the eyes as well as the taste buds! With red bell peppers, onions, and fresh mushrooms served over soba or udon noodles, it's jam packed with antioxidants. Recipe from Physicians Committee's Food for Life Cancer Project.
Sauté onion in skillet with 3 Tbsp veggie broth until transparent. I like to caramelize mine. Add mushrooms and bell peppers. Only add more water if needed. Continue cooking approximately 5 minutes on medium heat.
Stir in seitan.
I sometimes make my own seitan, but it can be purchased in the refrigerator section at many grocery stores. Seitan is basically baked and seasoned wheat gluten. It has the texture of meat and soaks up flavors that it is cooked in. NOTE: When I'm in a hurry, I love to grab a box out of my freezer, add barbecue sauce, and eat on a bun as a barbecue sandwich.
Place veggie broth or water and flour in a medium bowl with soy sauce, garlic, ginger, and pepper and whisk together.
Pour over stir fry and cook uncovered until thickened. Serve stir fry over noodles.
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Notes
Detailed instructions, in-process photos, and my personal helpful tips can be found in the article above.Tips for making this recipeYou might notice in the picture for this recipe that I did not use soba noodles. Instead, I regularly make this dish with udon noodles.The main reason is that when I have to precook the noodles and take them to Food for Life classes, udon noodles tend to travel better and stick together less. We love both udon and soba noodles in this recipe.