Recipe credit: Mayumi Nishimura of Mayumi's Kitchen (published by Kodansha International). Photo credit: Saito Akira (courtesy of Kodansha International).

Ingredients

•  7 oz (200 g) brown-rice udon noodles plus enough water to boil them
• 1 Tbsp safflower oil 1 cup (200 g) seitan, cut into strips

SWEET MUSTARD SAUCE

• 1 tsp shoyu
• 2 tsp Dijon mustard
• 1 ½ Tbsp maple syrup

PRESSED SALAD

• 3 cups (250 g) Chinese cabbage, cut into 1-inch (2 ½-cm) strips ½ cup
• (70 g) daikon, cut into matchsticks
• ½ cup (50 g) seedless cucumber, cut into matchsticks
• ½ cup (60 g) carrot, cut into matchsticks
• 2 tsp sea salt

Directions