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Peanut Sauce:
2 teaspoons peanut oil
2 cloves minced garlic
2 tablespoons minced ginger
1 cup water
1 teaspoon ground coriander
2/3 cup smooth all-natural peanut butter
2 tablespoons pure maple syrup
3 tablespoons rice vinegar
2 teaspoons hot chile sauce
For the Seitan:
1 pound seitan (2 cups) sliced into thin (1/4 inch) stripes
1 tablespoon peanut oil
1 clove garlic
2 teaspoons soy sauce
to serve:
10 ounces Udon noodles
1/4 cup black sesame seeds
1 seedless cucumber, halved across, sliced into matchsticks
4 cups mung bean sprouts
1 red bell pepper, thinly sliced
2 cups scallions, chopped
several lime wedges for serving
Make the peanut sauce:
In a small saucepan, saute the garlic in peanut oil over low-medium heat. Add the water, soy sauce, and coriander, and bring to a boil. Add he peanut butter and turn the heat to low. Whisk well until the peanut butter and oil are combined. Mix in the maple syrup, vinegar, and chile sauce. Remove from heat and let cool to room temperature.
Make the noodles:
Meanwhile, prepare your Udon noodles according to the package directions. When noodles have cooked, drain them in a colander and rinse them under cold water until they are cool to the touch. Let them rest and prepare the seitan.
Sauté the seitan slices in the peanut oil for five minutes on each side or until the seitan is browned. Then sauté the garlic for a minute, sprinkle with the soy sauce, and sauté again for 30 seconds or so.
At this point, your peanut sauce should be at room temperature. Give the noodles a final rinse under cold water to make them cold and also to keep them from sticking together.
To serve, place the noodles on a large platter. Pour the peanut sauce over the noodles, then sprinkle with the sesame seeds. Scatter the cucumbers, bean sprouts, and peppers on the top, followed by the scallions. Place the warm seitan on top and place lime wedges around the circumference.
