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

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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