Japanese-Style Curried Udon with Seitan and Crisp Vegetables

1. Cook Udon Noodles

Cook the udon noodles according to the package directions, then rinse them with cold water to stop the cooking process and set them aside.

2. Prepare Curry Roux Sauce

Heat the peanut oil in a small saucepan over medium heat, then stir in the flour. Cook this mixture, stirring constantly, until it turns a rich caramel color and emits a toasty aroma, about 10 minutes. Stir in the curry powder and garam masala, cooking for another minute. Whisk in 0.5 cups vegetable broth and sugar, cooking until the mixture thickens into a smooth sauce, about 2 minutes. Remove the pan from the heat and set the sauce aside.

3. Stir-Fry Onions

Heat the peanut oil in a large nonstick skillet or wok over medium-high heat. Add the sliced onion and cook until it softens and becomes translucent, about 5-6 minutes.

4. Add Ginger, Bell Pepper, Chile, and Seitan

Add the grated ginger, red bell pepper, hot chile (if using), and seitan to the skillet. Stir-fry for about 5 minutes until the bell pepper softens.

5. Add Broccoli

Toss in the broccoli florets and continue to stir-fry until they turn bright green and are just tender, another 4-5 minutes.

6. Combine Noodles and Vegetables

If the udon noodles have become sticky, rinse them briefly with warm water, then add them to the skillet with the vegetables. Sprinkle the soy sauce over the mixture and stir-fry everything together for 2-3 minutes, ensuring that the noodles are well-coated and heated through.

7. Add Curry Roux Sauce

Whisk the remaining 0.25 cups vegetable broth into the reserved curry roux sauce, then pour this over the udon stir-fry. Stir to coat the noodles and vegetables evenly, cooking until the sauce is simmering and the noodles are warm, about 2-3 minutes.