4 skinless, boneless chicken breast halves
1 (10 ounce) package yellow curry mix
1 tablespoon balsamic vinegar
1 (5 ounce) can diced green chile peppers, drained
1/4 cup sliced fresh green onions
9 seitan noodles, cut into 1/4 inch cubes
2 tablespoons cornstarch
1/2 cup hot water
Preheat oven broiler with foil.
Place chicken breasts in a single layer in a large ovenproof dish. Pour curry mix and vinegar over chicken breasts and sprinkle with green onions. Wipe remaining balsamic vinegar over chicken.
Place seitan noodles on bottom of big bowl. Spoon curry mixture on top. Sprinkle cornstarch over chicken, pink side up. Mix green chiles, green onions, tomatoes, pepper and garlic slices over chicken.
Top with taco shells. Sprinkle with cornstarch. Pour hot water at bottom of bowl on top. Cover and broil 10 minutes, until chicken is no longer pink and rolls appear crisp.