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© Meredith Corporation. All rights reserved. Used with permission.
Bring a large pot of water to a boil. Cook noodles according to package instructions. Drain and rinse well.
Meanwhile, rinse seitan, drain well and pat dry. Slice into 1/2-inch strips. Finely chop scallion whites; coarsely chop the greens and set aside. Combine the whites, cabbage and mushrooms in a large bowl and place near the stove.
Heat a 14-inch flat-bottom carbon-steel wok or large cast-iron skillet over medium-high heat. Add 1 tablespoon peanut (or canola) oil and swirl to coat. When the first puff of smoke appears, add seitan; cook, stirring, until somewhat crispy, about 5 minutes. Transfer to a plate. Reduce heat to medium and swirl in the remaining 2 tablespoons oil. Add garlic, ginger and crushed red pepper; cook, stirring, until very fragrant but not browned, 10 to 20 seconds. Add the cabbage mixture and cook, stirring, until the cabbage is wilted, about 2 minutes. Stir in the reserved seitan and sprinkle with pepper. Remove from heat.
Combine broth, sesame paste (or tahini), soy sauce, dark soy sauce, sugar and chile oil in a small saucepan. Cook over medium-high heat, stirring to thoroughly mix, until steaming hot but not boiling. Remove from heat.
Add the noodles to the cabbage mixture and gently toss to combine. Transfer to a large shallow serving bowl. Pour the sauce over the noodles. Top with cashews and the reserved scallion greens. Toss together at the table before serving.