Cover the rice noodles in boiling water. After 10 minutes, drain and soak in cold water. Set aside.
Meanwhile, crumble the seitan (I’m using multiblade kitchen scissors) and heat the olive oil in a large pan.
Sauté the seitan for 5 minutes on medium heat. When pieces start being crispy, add in the noodles and nuoc mam, and heat for another 5 minutes, stirring continuously.
Serve immediately and sprinkle with spring onions.