Coconut and seitan vegetables with noodles.

Quick and easy Chinese coconut curry with many veg and sliced seitan. 

• 1 tbsp cooking oil 
• 1 onion (chopped) 
•  2 cloves minced garlic 
• 1 tsp fresh ginger (chopped)
• 2 tsp chinese five-spice powder 
• 1 tsp ground cumin 
• 1/4 tsp cayenne 
• 1/4 tsp turmeric 
• 1 tsp salt 
• 1/2 tsp black pepper 
• 1 cup vegan veggie broth (canned, homemade stock) 
• 1 can coconut milk (canned, heavy cream) 
• 2 cups frozen chinese stir fry mixed vegetables 
• 1 seitan steak sliced finely 
• 1 tbsp dried parsley 
•  Ready cook noodles or ready in a few mins non egg noodles 

1.   Chop the onions roughly and chop the seitan, setting the seitan to one side. 
2. Start by cooking off the onions in a saucepan to brown them slightly in the oil. Add the ginger and garlic and two tsp's of chinese five spice, ground cumin, turmeric and cayenne ( you can leave it out if you want it non spicy ). Add salt and pepper to taste.
3.  Add frozen chinese stir fry veg until heated through, add the coconut milk and veggie broth. Bring to the boil and turn down to simmer and stir now and agan to prevent sticking.About about 5 mins. 
4.  Add the seitan and parsley and stir well. Allow the curry to reduce by half to thicken and for the vegetables to get soft. 
5.  Cook noodles as per instructions or add the ready cooked noodles to the sauce and stir thoroughly for one to two mins.

 Eat and enjoy its so delicious x