Bring large pot of salted water to a boil for udon noodles. In medium bowl, combine tamari, peanut butter, sesame oil, just ¼ tsp Aleppo pepper, and ¼ cup warm water and whisk sauce. (TIP: Add more Aleppo pepper if you prefer more spice.)

Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add seitan and cook until crispy in places, 4 to 5 minutes. Add turbinado sugar and cook, tossing occasionally, until sticky, another 1 to 2 minutes. Transfer to bowl and set aside. Wipe skillet clean and reserve for step 4.

Add udon noodles to boiling water and cook until al dente, 2 to 3 minutes. Drain noodles and run under cool water to stop cooking process.

Heat 1 tbsp vegetable oil in same skillet over medium-high heat. Add ginger and garlic and cook until fragrant, 2 to 3 minutes. Add gai lan, carrot, and a pinch of salt and pepper and cook until gai lan is tender, 3 to 4 minutes. Transfer vegetables to bowl and set aside. Add udon noodles, seitan, and sauce and cook over medium-high heat, tossing until evenly coated and warmed through, 1 to 3 minutes.

Divide between two plates and top with stir-fried ginger gai lan.いただきます!

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.