Spaghetti With Seitan And Green Beans Recipe

About this recipe

A flavorful dinner dish featuring spaghetti, tender chicken, and crisp vegetables in a savory peanut sauce, tailored to meet kosher dietary needs.

Ingredients

• 1 Bunch Spring Onions 1 Bunch
• 500G Garofalo Spaghetti
• Each Pepper Red- Each
• 225G The Tofoo Co. Original Seitan
• 1.5 kg Green Fine Beans 1X1.5Kg
• 227G Golden Swan Whole Water Chestnuts, 227G
• 250 Ml Kikkoman Less Salt Soy Sauce
• 200 Ml Yuzu & Honey Vinegar, 200Ml
• - Silver Spoon Granulated Sugar
• 30G & 80 Ml Ladolea Set Of 2 Greek Fleur De Sel Sea Salt & Extra Virgin Olive Oil, 30G & 80Ml

Instructions

1. 1. About 40 minutes before serving, cook 250 g of spaghetti according to the package instructions. Drain and set aside.
2. 2. Meanwhile, heat 2 tablespoons of salad oil in a large Dutch oven or saucepot over high heat.
3. 3. Add 400 g of seitan and cook, stirring constantly, until the seitan is heated through, about 3-4 minutes.
4. 4. Add 2 chopped green onions (reserving 1 tablespoon for garnish), 1 chopped red pepper, 1/4 lb of trimmed green beans, and 1 whole water chestnut to the pot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
5. 5. In a small bowl, whisk together 3 tablespoons soy sauce, 2 tablespoons yuzu & honey vinegar, 1 tablespoon sugar, and 1/4 cup water until smooth.
6. 6. Pour the sauce into the pot with the seitan and vegetables. Stir well to coat everything evenly and cook for 2-3 minutes until the sauce is heated through.
7. 7. Add the cooked spaghetti to the pot and toss gently to combine all ingredients.
8. 8. Serve hot, garnished with the reserved green onions.