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

  • 2 garlic cloves, minced
  • 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
  • + 12 more ingredients
    • ¼ cup faux chicken stock
    • 1 cup dry sake
    • Freshly ground black pepper
    • 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 tablespoon minced fresh chives
    • Pinch of sea salt
    • Sea salt
    • 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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