Stir-Fried Seitan and Udon Noodles with Snow Peas and Scallion-Ginger Glaze

Bring a pot of water to a boil and cook the udon noodles according to package directions until tender but chewy. Drain and set aside.

In a small bowl, whisk together the maple syrup, minced garlic, grated ginger, and a splash of soy sauce (compliant) to form a sticky, aromatic glaze.

Heat the sesame oil in a wok or large heavy-bottomed skillet over high heat. Once the oil shimmers, add the seitan cubes. Sear until deeply browned and slightly crispy at the edges, about 3-4 minutes.

Add the snow peas to the wok. Toss rapidly for 90 seconds until they are vibrant green and still maintain a distinct snap.

Reduce heat to medium. Add the cooked udon noodles and the prepared glaze. Toss everything together for 1-2 minutes, allowing the noodles to absorb the glaze and the sauce to thicken into a glossy, fragrant coating.

Serve immediately in a deep bowl, garnished with freshly sliced scallions and a sprinkle of toasted sesame seeds for extra texture.