Serves: 4
Total Calories: 545

2 bundles stick rice noodles
1 tablespoon toasted sesame oil
1 tablespoon minced garlic, preferably fresh
2 tablespoons minced ginger, jarred or fresh
1 (18-ounce) package chicken-style wheat gluten (seitan), in bite-size pieces
1 (32-ounce) container vegetable broth
1 cup sliced mushrooms (about 3 ounces)
1 cup snow pea (about 3 ounces), each cut into 3 sections
1 cup refrigerated coleslaw mix
1 teaspoon hot pepper sauce
1 teaspoon soy sauce

Cover the rice sticks with hot tap water in a large bowl and set aside until tender, about 15 minutes drain.

Combine the sesame oil, garlic, and ginger in a large saucepan and warm over medium heat until the aroma of the ginger and garlic is strong. Toss the seitan with this mixture, and add the broth. Raise the heat to medium-high and bring the liquid to a boil. Add the mushrooms, snow peas, and coleslaw and simmer until the vegetables are tender, about 5 minutes. Stir in the hot pepper sauce and soy sauce.

Place a portion of the soaked noodles in each of 4 large soup bowls. Ladle the soup over the noodles, and serve.



From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

Nutritional Facts:

Serves: 4
Total Calories: 545
Calories from Fat: 100

More Recipes from the Homemade in a Hurry Cookbook:
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Eggplant Steaks With Bruschette Steak Sauce
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Feta And Potato Pizza
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Grilled Polenta With Rabe And Spicy Sun-Dried Tomato Sauce
Herbed Ricotta Sandwiches
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Roasted Vegetable Cheese Tart
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