NUTRITION

SERVINGS

INGREDIENTS

7 oz seitan strips

0.5 oz dry soba noodles

1 tbsp creamy almond butter

1 tbsp tamari

1 tsp lime juice

1 tsp fresh ginger

1 clove garlic

0.5 cup cucumber

0.5 cup carrots

1 tsp toasted sesame oil

1 tsp sriracha

PREPARATION

• 1

  Bring a pot of water to a boil and cook the dry soba noodles for 4-5 minutes until tender, then drain and rinse with cold water.

• 2

  Use a vegetable peeler to shave the cucumber and carrots into long, thin ribbons, stopping when you reach the seeds of the cucumber.

• 3

  In a small bowl, whisk together the creamy almond butter, tamari, lime juice, grated fresh ginger, minced garlic, and sriracha until the sauce is smooth.

• 4

  Heat the toasted sesame oil in a non-stick skillet over medium-high heat and sauté the seitan strips for 5-6 minutes until they are golden brown and slightly crispy.

• 5

  Add the cooked noodles to the skillet with the seitan, pour in the almond sauce, and toss for 1 minute to warm through and coat everything evenly.

• 6

  Remove the skillet from the heat and gently fold in the cucumber and carrot ribbons before serving to maintain their crisp texture.