Seitan Class

Matthew Woolen is a master pastry chef and has worked in a variety of Seattle restaurants, including gastropub Old Sage, Zhu Dang, and a gluten-free restaurant called Capitol Cider.

Matthew Woolen

There’s no better way to celebrate successfully making a <a href="https://www.chefsteps.com/recipes/seitan">batch of seitan</a> and <a href="https://www.chefsteps.com/recipes/wheat-starch-noodles-liangpi">liángpí</a> than a savory chilled noodle salad. It comes together in minutes and has a nicely balanced flavor profile, with soy sauce and coconut aminos providing salt and umami, seasoned rice vinegar providing sweetness and acidity, and sesame oil for toasty richness.Aside from the sauce and the noodles, the key to this dish is the vegetable prep. You can use other vegetables if you like, just pick ones that offer some textural contrast to the soft, chewy noodles. Anything crunchy and fresh-tasting will work great: shaved cabbage, grated carrots, julienned cucumbers, you get the idea.Haven’t made seitan or wheat starch noodles? No problem! Just sub in another cooked, starch noodle, like the packaged ones made from mung bean or sweet potato starch.

Chilled Liángpí Salad With Celery and Sesame