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

Ingredients

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

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