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 tablespoons extra-virgin olive oil
  • 4 Gardein breasts
  • ¼ cup faux chicken stock
  • 2 garlic cloves, minced
  • ½ cup unbleached all-purpose flour
  • ½ cup Earth Balance
  • 1 cup dry sake
  • + 12 more ingredients
    • ½ cup faux chicken stock
    • 4 tablespoons extra-virgin olive oil
    • Microgreens to garnish
    • 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)
    • Freshly ground black pepper
    • Sea salt and freshly ground black pepper
    • 1 tablespoon sesame oil
    • 2 cups packed pea shoots
    • 1 tablespoon minced fresh chives
    • Pinch of sea salt
    • 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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