I’ve mentioned Tal Ronnen and his amazing Gardein products before, and if you haven’t tried any of them by now, please do! They are so delicious. There is this recipe for Gardein “Chicken” Scaloppini with Shiitake Sake Sauce, Braised Pea Shoots, and Crispy Udon Noodle Cakes on his website. It looks so delicious!
Prep Time: 15 minutes | Cook Time: 15 minutes | Yields: 4 servings
4 (7-ounce single serving) packs precooked udon noodles, still in their packages
1 pinch of sea salt
2 tbsp extra-virgin olive oil
1 tsp Freshly ground black pepper
4 gardein chick’n scallopini or 8 gardein chick’n filets
.5 cup unbleached all purpose flour
4 tbsp extra-virgin olive oil
1 pound shiitake mushrooms, stemmed and cut into 1/4-inch slices
1 cup dry sake
.5 cup faux chicken stock
Earth Balance 0.5 cup
1 tbsp minced fresh chives
1 tbsp sesame oil
garlic cloves, minced 2
0.25 cup faux chicken stock
2 cup packed pea shoots
1 bunch of microgreens
Preheat the oven to 200 degrees F.
Remove the plastic from each pack of udon noodles, keeping the noodles tightly packed.
Using a 3-inch round cutter or ring mold, cut one round of noodles from each pack.
Place a large sauté pan over high heat.,Sprinkle the bottom with a pinch of salt, and heat for one minute.
Add the oil and heat for 30 seconds, being careful not to let it smoke.
This will create a non-stick effect. ,Add the noodle cakes and fry until browned and crisp on both sides, seasoning with salt and pepper as they cook (about 3 minutes per side).,Remove to a paper towel-lined baking sheet and put in the oven to keep warm.
Flatten the gardein filets with your hand to 1/2 inch thick, then cut each one into 3 pieces.
Season the pieces with salt and pepper, then dredge in the flour.
Wipe out the pan you used for the noodle cakes and add 2 tablespoons of the oil.
Heat over medium heat, then add the gardein pieces and cook until browned (about 3 minutes on each side).