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

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

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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