By HOME-COOKED ROOTS
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Prep Time: 15 Min
Cook Time: 15 Min
Rehydrate soy curls. Pour 1 ½ cups of boiling water along with a splash of tamari for flavor over the soy curls to rehydrate them. A majority of the liquid should be absorbed by the soy curls. Drain any remaining liquid after 10 minutes.
Whisk together peanut sauce. Set aside.
Pan fry soy curls. In a cast iron skillet, pan fry the rehydrated soy curls and minced garlic for 5 minutes in 1-2 tablespoons oil. If oil-free, pan fry in a similarly sized dry, non stick pan.
Add veggies and sauce. Once the soy curls are lightly browned and crispy, add in the shredded cabbage, shredded carrots, and peanut sauce.
Toss to combine. Toss to completely coat the vegetables and soy curls in the peanut sauce and sauté for 3-5 minutes.
Add udon noodles. Add in the drained udon noodles. Toss to fully coat and disperse the noodles and pan fry for another 2 minutes.