Gardein "Chicken" Scaloppini with Shiitake Sake Sauce, Pea Shoots, and Crispy Udon Noodle Cakes
Ingredients
- 1 tablespoon minced fresh chives
- 2 garlic cloves, minced
- 1 tablespoon sesame oil
- Pinch of sea salt
- 4 (7-ounce single-serving) packs precooked udon noodles, still in their packages (see note)
- 2 cups packed pea shoots
- 4 Gardein breasts
- + 12 more ingredients
-
- 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
- 4 tablespoons extra-virgin olive oil
- ½ cup faux chicken stock
- Microgreens to garnish
- ¼ cup faux chicken stock
- 1 cup dry sake
- ½ cup Earth Balance
- Freshly ground black pepper
- 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...
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