Stir-fried vegetables with seitan, noodles and turmeric


Preparation of stir-fried vegetables with seitan, noodles and turmeric

  1. Wash and peel the vegetables and cut into strips.
  2. Pour the coconut oil into a wok and heat.
  3. Add each vegetable based on how long it takes to cook, and stir-fry the vegetables.
  4. Meanwhile, place a pot of salted water on the stove and bring to the boil.
  5. Turn off the heat, add the Chinese noodles to the hot water and leave to soak for 2-3 minutes (noodles should not be boiled).
  6. Drain the noodles and arrange on the plates.
  7. Add the seitan to the vegetable mixture and stir-fry until almost all of the liquid is gone. Stir continuously.
  8. Add the peas and heat briefly.
  9. Add the soy sauce, hoisin sauce and vegetable stock.
  10. Add the finely-ground chillies, cook for a couple of minutes, then season with black pepper, paprika and the seasoning mix.
  11. Remove the mixture from the heat and leave to sit briefly.
  12. Then arrange the stir-fried vegetables, seitan and sauce on top of the noodles on the plates and decorate with chilli threads. Serve hot.

Tip of Stefano:

Stir-frying vegetables: fast and healthy

Stir-frying is something which we in our Western cuisine have enthusiastically adopted from Asian cooking. It’s an extremely easy and fast way to get a healthy meal onto the table, with or without an Asian dimension. The benefit of stir-frying in a wok is that you need very little oil and can add heaps of vegetables. You can even add fruit, if that takes your fancy. Supermarkets have started to capitalise on this trend by offering precut vegetables, making it even easier to prepare a healthy meal.

Tips for stir-frying vegetables without losing the nutrients

A stir-fry recipe is a perfect way to get your daily serving of vegetables. How can you make sure that your vegetables are perfectly cooked? Stir-frying is done very quickly over a high heat. Good preparation is the essence of stir-frying, so make sure you cut your vegetables in advance. Try to cut them into even-sized pieces. Use a heat-tolerant oil or fat, such as coconut oil or red palm oil. Always start by stir-frying the vegetables which take the longest to cook, followed by the vegetables which will have the most influence on the flavour of the dish. These types of vegetables include onion, garlic and shallots. Start with hard, high-fibre vegetables and add leafy vegetables last. This is the best way to make sure your vegetables lose as few nutrients as possible.

Stefano Vicinoadio kok en fan van Bertyn

Stefano Vicinoadio

Who is Stefano Vicinoadio? Here at Bertyn we got to know him at an organic fair in Germany. We immediately hit it off and it turned into a great working relationship. Stefano is actually a photographer, and it is his passion. But his love for cooking has resulted in the most delicious recipes... together with great photos.

Stefano describes himself as colourful, loud, a vegan, a friend, a discoverer, a digital nomad and straightforward.Stefano changed tack and started to eat and live a healthy vegan lifestyle His life took a wholly different course when he became very ill. At the age of 33 he was going with all guns blazing, but he didn't spare a thought for his own health - he smoked, drank a lot, worked up to 16 hours a day and drank around two litres of coffee daily. Then he developed two serious hernias, as well as being very overweight. He realised that he could not continue this way and decided on a complete turnaround. He quit drinking and smoking and slowly changed his diet, until he finally went almost completely vegan.Vegan, a step further than vegetarian Stefano's recipes are all vegan. A vegan eats no animal products whatsoever, taking it a step beyond vegetarianism. Vegans don't eat eggs, dairy products or honey. These recipes by Stefano will prove to you that there's still a great deal left to work with. See the recipes and try them out for yourself!

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