Ingredients
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For the Braising Stock
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1 sheet of Kombu
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8½ cups (2 litres) good-quality Vegetable Broth
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1 x 6–7-cm/2½–2¾ inch thumb of fresh Ginger
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4 dried Mushrooms
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½ cup (120 ml) Soy Sauce
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For the Fragrant Satay Chicken
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2 tablespoons Sesame Oil
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1 small Leeks
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6 Green Onion
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4 Garlic
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2 Lemongrass
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3 teaspoons ground Coriander
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½–1 teaspoon Sea Salt
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7 oz (200 g) vital wheat gluten Flour
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1½ tablespoons Chickpeas
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2 tablespoons Soy Sauce
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4–5 tablespoons Vegetable Oil
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For the Peanut Sauce
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2 tablespoons Coconut Oil
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4 Garlic
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1 tablespoon finely chopped fresh Ginger
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2–3 teaspoons dried Chilli Flakes
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3 heaped teaspoons Garam Masala
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8 generous tablespoons crunchy Peanut Butter
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generous ¾ cup (200 ml) Coconut Milk
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1–2 teaspoons Sea Salt
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To Serve
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2 large handfuls of Bean Sprouts
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1 large handful of fresh greens, such as Kale
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7 oz (200 g) dried yellow egg-free Noodles
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½ Cucumber
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Red Chillies
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fresh Coriander
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2 tablespoons Chilli
Directions
Steps
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1
Done
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First, rinse the kombu and add to a large pan along with all the other braising stock ingredients. Bring to the boil and then simmer on a low heat, covered, for 1 hour. Remove the lid and leave to cool. Strain the broth through a fine sieve/strainer. This stock can be frozen in portions for later use. |
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2
Done
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To make the fragrant satay ‘chicken’, add the sesame oil to a small frying pan/skillet and place on a medium heat. Add the leek and spring onions/scallions. Sauté for 5–6 minutes until softened. Add the garlic, lemongrass, ground coriander and salt. Stir well and sauté for another 5–6 minutes. Set aside. |
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3
Done
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Place the wheat gluten and chickpea/gram flours in a large bowl, then add the leek mixture from the pan along with 235 ml/1 cup of the stock and the soy sauce. Using gloved hands, mix well and add more stock as needed to make a firm dough. Roll out the dough into two long, thick sausage shapes. |
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4
Done
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Lay out a large piece of muslin/cheesecloth on the work surface. Generously oil the cloth. Place one of the sausage shapes onto the cloth, then roll up tightly and tie at each end like a giant Christmas cracker. Wrap some extra twine around the middle to ensure the dough is snugly wrapped in the cloth. |
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5
Done
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Repeat with the second piece of dough. Now add 1 litre/1 quart of the stock to a large pan and bring to a simmer. Add the wrapped seitan doughs and bring to boil again. Simmer for about 1 hour, then remove from the pan and set aside to cool. |
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6
Done
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Once these are cooled, unwrap and, using a sharp knife, cut a thick slice, then halve this piece to form large bite-sized chunks to fit on the skewer. Thread 3–4 pieces onto each skewer and set aside. |
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7
Done
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For the peanut sauce, in a medium pan, add the coconut oil and place on a medium–high heat. Add the garlic and ginger and fry until starting to soften, then add the dried chilli/hot red pepper flakes and garam masala. Add a tablespoon of water and the peanut butter, then stir well until the mixture starts to simmer. Cook on a low heat for a few minutes. The sauce should be sticky and thick. Set aside. |
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8
Done
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Generously coat the skewers with some of the peanut sauce and lay on a lightly oiled baking sheet. Place under a preheated hot grill/broiler and cook for a few minutes on each side until nicely browned. |
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9
Done
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In a medium pan, add 400 ml/1¾ cups of the remaining stock plus the remaining peanut sauce and coconut milk. Bring to a simmer, then season to taste with salt. The broth should be fairly soupy, but not too thin. Add a little more water or reduce if needed. Add the beansprouts and greens, and bring back to a simmer. Then add the softened noodles just for a moment to reheat them, and ladle the soupy noodles into big bowls. Serve each bowl of soup with one or two skewers, along with a handful of cucumber batons, a squeeze of lime and scatter on fresh chillies/chiles and coriander/cilantro leaves if you like. |
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10
Done
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Serve some hot sambal on the side for an extra kick if you wish. |
