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

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

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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