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

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

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

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