Gardein "Chicken" Scaloppini with Shiitake Sake Sauce, Pea Shoots, and Udon Noodle Cakes
4.7
(5)
This is a mash-up of my French and Japanese influences, with a very American meat-and-pasta sensibility. "Scaloppini" refers, of course, to a thin cut of meat, which here is Gardein, a vegan substitute that's a great transitional food for meat-eaters. Instead of European wine, this sauce calls for sake, and shiitakes are swapped in for traditional button mushrooms. The udon noodle cakes and pea shoots are another Asian touch, but the overall complexity and lushness of the dish give it a French feel.
Ingredients
Makes 4 servings
For the udon noodle cakes:
For the pea shoots:
For the chicken:
Step 1
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.
Step 2
2. Place a large sauté pan over high heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke. This will create a nonstick effect.
Step 3
3. 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.
Step 4
4.Make the chicken:Flatten the Gardein breasts with your hand to 1/2 inch thick, then cut each into 3 pieces. Season with salt and pepper, then dredge in the flour.
Step 5
5. 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. Remove to a plate and set aside.
Step 6
6. Add the remaining 2 tablespoons oil, heat over medium heat, then add the mushrooms and cook for 3 to 4 minutes, stirring often, until softened. Deglaze the pan with the sake and cook until reduced by half, 2 to 3 minutes. Add the stock and cook for 2 more minutes.
Step 7
7. Remove from the heat and whisk in the Earth Balance 1 tablespoon at a time, whisking constantly so that the sauce doesn't separate. Stir in the chives. Return the Gardein to the pan and toss to coat it with the sauce. Cover to keep warm while you make the pea shoots.
Step 8
8.使体育a shoots:Place a medium sauté pan over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 30 seconds, being careful not to let it smoke.
Step 9
9. Add the garlic and sauté for 30 seconds. Add the stock and pea shoots and sauté for 3 to 5 minutes, until wilted. Drain the excess liquid.
Step 10
10.Assemble the dish:Place a noodle cake in the center of each plate. Top each cake with a spoonful of pea shoots, then top the pea shoots with 3 pieces of the Gardein. Spoon a little of the sake and mushroom sauce over the Gardein and drizzle it around the plate. Garnish with microgreens and serve immediately.
Cooked (not dried) udon noodles are available in plastic packages in the refrigerated section of Asian grocery stores. Some are sold in bags of 3 individual servings with an envelope of seasonings, which won't be used in this recipe.
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Reviews (5)
Back to TopThis was a highly complimented dish in my half carnivore/ half vegan household. I made the full recipe which allowed for a filling dinner for two while leaving a serving for both of us for lunch leftovers the next day. I live I a small city with limited grocery options and substituted the Gardein breasts with Simply Organic Patties (just pan fried them), the pea shoots for dandelion greens, the udon noodles for prepared chow mein noodles (not the best sub but all I had to work with), and baby portobellos mixed with button mushrooms for the shiitakes. All those subs and still a good review.
hmd80
Pueblo, CO
2/27/2013
This recipe has a lot of steps and a lot of ingredients. More complicated than the usual quick family meal. However, it was very good. I couldn't find any faux chicken breasts; everything at our store was seasoned. I ended up with the Gardein chicken strips, which were seasoned but not too much. I used vegetable broth instead of faux chicken broth, and that worked fine. I spent half the day driving around, looking for the precooked udon noodles. No luck. So I just bought dried udon noodles, cooked them according to their package directions, and swirled them around a fork and made my own noodle cakes. Took a long time to brown, but worked out fine. The presentation was lovely and the combination of crispy noodles, fresh sprouts, and mushroom sauce was delicious.
suburbanmm
Cleveland, OH
2/12/2012
I am new to the vegan world and this recipe is amazing! The Gardein "Chicken" is a life send. I have found it in Publix and Whole Foods in a variety of "flavors". I highly recommend it to anyone trying to cut out meat from their diet.
Anonymous
Miami, FL
4/6/2010
Let me start by saying that I'm not vegan, or even vegetarian, so carnivores should take note. This was relatively quick and delicious, although I did make some changes. I used real chicken stock and sub'd butter for Earth Balance because those are what I keep in the kitchen. I do highly recommend seeking out the Gardein brand Scaloppini breasts. Great texture and flavor in this recipe. I'll be making this again very, very soon!
Anonymous
Los Angeles
3/9/2010
Absolutely delicious! Made this for my husband and he couldn't even tell that it wasn't chicken. Our area didn't carry the Gardein breasts, so I just used another variety.
Anonymous
Philadelphia
11/19/2009
