Name: Gardein "Chicken" Scaloppini with Shiitake Sake Sauce, Pea Shoots, and Udon Noodle Cakes
Yield: Makes 4 servings
Ingredients: 4 (7-ounce single-serving) packs precooked udon noodles, still in their packages (see note); Sea salt; 2 tablespoons extra-virgin olive oil; Freshly ground black pepper; Pinch of sea salt; 1 tablespoon sesame oil; 2 garlic cloves, minced; 1/4 cup faux chicken stock; 2 cups packed pea shoots; 4 Gardein breasts; Sea salt and freshly ground black pepper; 1/2 cup unbleached all-purpose flour; 4 tablespoons extra-virgin olive oil; 1 pound shiitake mushrooms, stemmed and cut into 1/4-inch slices; 1 cup dry sake; 1/2 cup faux chicken stock; 1/2 cup Earth Balance; 1 tablespoon minced fresh chives; Microgreens to garnish

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Gardein "Chicken" Scaloppini with Shiitake Sake Sauce, Pea Shoots, and Udon Noodle CakesLinda Long

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.

About Udon Noodles:

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.

Recipe notes

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