Ingredients:
- 250g Yakso seitan
- 150 g Yakso rice noodles
- 2 carrots
- Chinese cabbage
- 125 g shiitake mushrooms
- 1 onion
- 4 tbsp Yakso ketjap manis
- 1 tbsp Yakso garlic paste
- sesame seeds (topping)
- 1 tbsp wheat flour
- olive oil
Preparation:
1. Mix the seitan in a bowl with the sweet soy sauce and wheat flour. Make sure all the pieces are well coated and shake or mix until the seitan has a slightly sticky coating.
2. Finely chop the onion. Grate the carrot into thin strips and cut the Chinese cabbage and shiitake mushrooms into bite-sized pieces.
3. Heat a little oil in a pan and fry the seitan over medium heat for a few minutes until golden brown and slightly crispy. Remove the seitan from the pan and set aside on a plate.
4. Prepare the rice noodles according to the instructions on the packet. Drain and set aside.
5. Heat another dash of olive oil in the same pan. Add the onion and garlic paste and fry gently until the onion is translucent and fragrant.
6. Add the Chinese cabbage, carrot and shiitake mushrooms and stir-fry for a few minutes until the vegetables have shrunk slightly but still have a nice bite.
7. Now add the cooked rice noodles and fried seitan to the pan. Mix everything together well and allow to heat through for a few minutes so that the flavours blend together nicely.