Boil the whole wheat noodles for 15 minutes. Heat a wok with some coconut oil and fry the fresh seitan (until it turns golden brown). Add the (sliced) vegetables and fry for another 3 minutes. Add the teriyaki wok sauce and mix well. You can briefly fry the bean sprouts at the end. At the end you add the noodles and stir-fry them briefly. Serve the dish with the spring onions sprinkled on top.