In a small bowl, whisk together the soy sauce, peanut butter, sesame oil, and crushed red pepper. Gradually whisk in a drizzle of warm water until the sauce reaches a smooth, pourable consistency. Set aside.

Heat half of the oil in a skillet over medium heat. Tear the seitan into bite-sized pieces, add it to the skillet, and season with salt and pepper. Cook for 4-5 minutes, until browned and crispy in spots. Transfer the seitan to a plate and wipe the skillet clean.

Meanwhile, cook the ramen noodles according to the package instructions. Drain and set aside.

Heat the remaining oil in the skillet over medium heat. Add the frozen broccoli and cook for 3-4 minutes, until thawed and beginning to brown. Stir in the ginger and garlic and cook for 2 minutes, until fragrant. Add the shredded carrot and a pinch of salt and pepper, and cook for 1 minute more.

Return the seitan to the skillet, then add the cooked ramen noodles and the peanut sauce. Toss until everything is evenly coated and cook for 1-3 minutes, until heated through. Serve.