In case I haven't made it clear in the past, Mister loves pasta a whole heck of a lot. He loves pasta so much that sometimes he even lets me serve him noodles made of all kinds of weird stuff, like buckwheat soba and rice noodles. As such, I'm rewarding him with his patience for my recent soup spree with a week that is almost 50% noodles of some sort. In fact, tonight we kicked off the new menu with dinner #1: Pasta E Fagioli from Veganomicon.
I made it with fun and sturdy Rotelle, but aside from that and the incredibly strong flavor of garlic, nothing was any more outstanding about this dish than normal. And when I say "normal" what I mean is "indescribably good," which is why I won't try. Just get the book and make it yourself (but increase the garlic to 8-9 cloves, if you dare...)
Every once in a while I serve "weird" noodles, like whole wheat spaghetti, and Mister isn't quite as thrilled. I'm looking forward to seeing what he does with the soba noodles later in the week. Fortunately, he's joined me in my love of these weird little rice noodles, which makes recipe creation a little easier.
Five-Spice Seitan and Noodles
12 oz seitan (in broth)
8 oz rice noodles, prepared according to package directions
green bell pepper, thinly sliced
1 cup julienned carrots (about 1 large carrot or 2 smaller ones)
4 cloves of garlic, pressed/minced
2 Tbsp peanut oil
1 tsp Five-Spice powder
3 Tbsp tamari/soy sauce
2 tsp miso (I used white, but you can use whatever you have), dissolved in 1/3 cup warm water
1/2 tsp toasted sesame oil
Heat peanut oil in a saute pan or wok on medium heat. Add garlic, pepper slices, and carrots. Cook, stirring occasionally for 3-5 minutes, then add seitan and mix. Cook for 5 more minutes, then sprinkle on the Five Spice powder and tamari. Mix well and lower heat to medium low.
Drain noodles and add to the pot with the miso-water mixture and sesame oil. Cook, stirring frequently, for about three more minutes, until almost all the liquid is absorbed.