Lime Peanut Noodles with Seitan, Kale & Carrots

Another day, another awesome 'under 30min' Vegan Yum Yum recipe to try out. I'm a big fan of noodle recipes but like to eat something different every night so this recipe is great. It's a completely different flavour to our usual stir fry variations or pasta dishes.

We decided to make this at the last minute so we grabbed some Turkish bread and a few dips to serve for our friends while we were cooking. By 'we' I mean Raquel, I just sliced and toasted the Turkish bread, then pigged out on dips while she cooked. We used the Smoked Tofu & Olive dip from our shop and got Hummus, Babaganouj & Beetroot dip from a nearby supermarket.

The recipe we used isn't on the Vegan Yum Yum blog but it's in Lauren Ulm's recipe book (back in store next week) and might be on the iPhone app. It's basically shredded Kale (we used cabbage), grated carrot and sliced Seitan thrown in a wok (or frying pan). Then we stirred in cooked rice noodles and the tangy lime & light peanut sauce which is made from soy sauce/tamari, peanut butter, lime juice, sugar, chilli flakes & ginger powder. It's meant to be topped with crushed cashews but we forgot and mixed them in so it doesn't look quite as pretty.

We loved this recipe and so did our friends but I think next time we'll use tofu or make our own seitan (there's a recipe in the same book) as the premade seitan we stock in store is a flavoured one and didn't quite suit this dish.

Our friends have been going incredibly well with their vegan challenge. They have the Vegan Yum Yum iPhone app and have been txting us photos of cakes they've made from it. They went to our favourite pizza shop Plush Pizza the other night. If you haven't been there you must, it's manditory for everyone doing the challenge, Plush pizza and the East Brunswick Club. Make that Plush Pizza, The East Brunswick and the Morocan Soup Bar. Okay, so I have too many favourite restaurants but if you throw in White Lotus/Enlightened Cuisine then you have a vegan feast for every craving.