Gardein "Chicken" Scaloppini with Shiitake Sake Sauce, Pea Shoots, and Crispy Udon Noodle Cakes

Gardein "Chicken" Scaloppini with Shiitake Sake Sauce, Pea Shoots, and Crispy Udon Noodle Cakes
Photo by Linda Long

Ingredients

  • 1 tablespoon minced fresh chives
  • 2 garlic cloves, minced
  • 1 tablespoon sesame oil
  • Pinch of sea salt
  • 4 (7-ounce single-serving) packs precooked udon noodles, still in their packages (see note)
  • 2 cups packed pea shoots
  • 4 tablespoons extra-virgin olive oil
  • + 12 more ingredients
    • ½ cup faux chicken stock
    • Microgreens to garnish
    • ¼ cup faux chicken stock
    • 1 cup dry sake
    • Freshly ground black pepper
    • Sea salt
    • 2 tablespoons extra-virgin olive oil
    • ½ cup Earth Balance
    • 4 Gardein breasts
    • 1 pound shiitake mushrooms, stemmed and cut into 1/4-inch slices
    • Sea salt and freshly ground black pepper
    • ½ cup unbleached all-purpose flour

1. Make the udon noodle cakes: Preheat the oven to 200°F. Remove the plastic from the noodles, keeping the noodles tightly packed. Using a 3-inch round cutter or ring mold, cut one round of noodles from each pack. 2. Place a large sauté pan over high heat. Sprinkle the bottom with a pinch of salt...

View full recipe at Epicurious

Comments


Best Wine Deals

See More Deals »






Snooth Media Network