Seitan and Soba Noodle Stir-fry with Ginger, Garlic, and Thai Basil

Bring a large pot of water to a boil and cook the soba noodles until just al dente, about 4-5 minutes; drain and shock in cold water to stop the cooking and remove excess starch.

In a hot wok or skillet, sear the seitan chunks in a splash of oil until they take on a deep golden, caramelized crust.

Add the finely minced garlic and green onion, tossing rapidly until fragrant and sizzling.

Incorporate the Thai basil simmered sauce, letting it bubble and thicken slightly to coat the seitan.

Add the drained soba noodles to the pan, folding everything together with tongs until the noodles are glossy and evenly seasoned.

Serve in a wide bowl over a generous bed of fresh butter lettuce and red leaf greens.

Dollop the kalamata olive hummus on the side to stir into the noodles for extra richness and depth.

Garnish with additional fresh Thai basil and a final pinch of Aleppo pepper for a subtle, smoky heat.