Bring large pot of water to a boil. Heat 1 tsp vegetable oil in large skillet over medium-high heat. Add seitan and cook, tossing occasionally, until browned in places, 6 to 8 minutes. Add tamari, just 2 tbsp rice vinegar, apricot preserves, ginger, and a pinch of salt and toss to coat. Turn heat to medium-low and cook until seitan is sticky, 2 to 3 minutes. Turn off heat and leave in pan to keep warm.

Add noodles to boiling water and cook until tender, 2 to 3 minutes. Drain noodles and keep them in colander without rinsing them. (TIP: Noodles will separate on their own as they cook; don’t force them apart.)

Combine remaining rice vinegar, sesame oil, cucumber, and a pinch of salt and pepper in small bowl and toss.

Divide udon noodles and sticky apricot seitan between bowls. Top with cucumber salad. Drizzle any remaining dressing from cucumbers over noodles and sprinkle with sesame seeds. Tuck in!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.