Chow fun is indeed fun chow when you’re in the mood for tasty Asian-style fare.

　　

Ingredients

4 servings

　　

Sauce

1 1/2 tablespoons cornstarch

　　1 cup vegetable broth or water

　　2 teaspoons dark sesame oil

　　2 tablespoons reduced-sodium soy sauce

　　1 to 2 teaspoons grated fresh or jarred ginger

　　One 8-ounce package wide Asian wheat noodles or udon noodles

　　1 1/2 tablespoons light olive oil

　　1 medium onion, quartered and thinly sliced

　　2 garlic cloves, minced

　　3 cups bite-size broccoli florets

　　1 medium red bell pepper, cut into narrow strips

　　One 8-ounce package seitan, cut into bite-size shreds

　　1 cup mung bean sprouts

　　Freshly ground pepper

　　

Step 1

In a small mixing bowl, dissolve the cornstarch in 1/4 cup of the broth. Stir in the sesame oil, soy sauce, ginger to taste, and remaining broth. Set aside.

　　

Step 2

Bring a large pot of water to a boil. Cook the noodles until al dente according to package directions, then drain.

　　

Step 3

Heat the oil in a stir-fry pan. Add the onion and sauté over medium heat until golden. Add the garlic and broccoli and stir-fry over medium-high heat just until the broccoli begins to turn bright green. Add a small amount of water if more moisture is needed in the pan.

　　

Step 4

Add the bell pepper and seitan and continue to stir-fry just until the vegetables are tender-crisp, about 3 minutes longer.

　　

Step 5

Stir in the sprouts and sauce and cook briefly until the sauce thickens.

　　

Step 6

Stir in the cooked noodles and remove from the heat. Season with pepper to taste and a bit more soy sauce if desired, and serve at once.

　　

Menu Suggestions

Step 7

Bok Choy, Red Cabbage, and Carrot Salad (page 176) is a nice way to add color and texture to the plate. Complete the meal with store-bought vegan spring rolls.

　　

nutrition information

Step 8

Calories: 410

　　

Step 9

Total Fat: 11g

　　

Step 10

Protein: 26g

　　

Step 11

Carbohydrates: 54g

　　

Step 12

Fiber: 7g

　　

Step 13

Sodium: 735mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).