Directions

• Prepare miso butter mushrooms.
• Seitan
• In a pan, heat up the grapeseed oil on medium heat and add seitan. Sauté on each side for 3-5 minutes. When you flip the seitan over, add your soy sauce and let it brown.
• Turn off the heat and drizzle the sesame oil with the seitan.
• Udon Noodles
• In a large pot, bring your water to a boil for the udon noodles – follow the udon noodle package directions but 2 minutes prior to the noodles being done, get 1 cup of pasta water and put to the side.
• Then add all of your spinach to the pot and press it with a spatula on top of the udon. Then drain your noodles and spinach. (If you forget to do this before the udon noodles are drained, you can combine the spinach with the noodles while they’re draining.
• In the same pot on medium heat, add 4 tbsp of soy butter and stir it for about 3 minutes. Stir in the garlic, fresh black pepper, add ¼ cup of pasta water and half of the spinach-noodle mixture with the soy sauce, rice wine vinegar, and sugar. Mix together until the sauce is smooth and slightly creamy.
• Add the rest of your pasta water very slowly about 3/4 of a cup). Put the burner on low, move your noodles to the side and stir in your miso paste into the water – add 2 tbsp of additional udon noodle water to prevent the miso from clumping.
• Stir in your miso mushrooms and seitan with the noodles.
• Continue to slowly stir everything together. Add the last tbsp of soy butter, furikake, green onion, and sesame seeds. Top with chili crisp.