45 min prep
20 min cook
|8 (2 pkgs.)||chick'n filets or|
|udon noodle cakes|
|4 (7-oz single-serving) packs||precooked udon noodles, still in their packages (see note)|
|to taste||sea salt|
|2 tb sp | 30 ml||extra-virgin olive oil|
|to taste||freshly ground black pepper|
|1 tbsp | 15ml||sesame oil|
|2||garlic cloves, minced|
|1/4 cup | 60ml||faux chicken stock|
|2 cups | 400g||packed pea shoots|
|to taste||sea salt and freshly ground black pepper|
|1/2 cup | 100g||unbleached all-purpose flour|
|4 tbsp | 60ml||extra-virgin olive oil|
|1lb | 500g||shiitake mushrooms, stemmed and cut into 1/4" slices|
|1 cup | 240ml||dry sake|
|1/2 cup | 120ml||faux chicken stock|
|1/2 cup | 120m||Earth Balance|
|1 tbsp | 15ml||minced fresh chives|
|microgreens to garnish|
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.
place a large sauté pan over high heat. sprinkle the bottom with a pinch of salt and heat for 1 min. add the oil and heat for 30 sec, being careful not to let it smoke. this will create a nonstick effect.
add the noodle cakes and fry until browned and crisp on both sides, seasoning with salt and pepper as they cook, about 3 min per side. remove to a paper-towel-lined baking sheet and put in the oven to keep warm.
make the chick'n: if using the gardein™ filets, flatten the gardein™ filets with your hand to inch thick first, then cut each into 3 pieces (if using the scallopini, you can simply cut into 3 pieces). season with salt and pepper, then dredge in the flour.
wipe out the pan you used for the noodle cakes and add 2 tbsp of the oil. heat over medium heat, then add the gardein™ pieces and cook until browned, about 3 min on each side. remove to a plate and set aside.
add the remaining 2 tbsp oil, heat over medium heat, then add the mushrooms and cook for 3 to 4 min, stirring often, until softened. deglaze the pan with the sake and cook until reduced by half, 2 to 3 min. add the stock and cook for 2 more min.
remove from the heat and whisk in the Earth Balance 1 tbsp 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.
make the pea shoots: place a medium sauté pan over medium heat. sprinkle the bottom with a pinch of salt and heat for 1 min. add the oil and heat for 30 secs, being careful not to let it smoke.
add the garlic and sauté for 30 secs. add the stock and pea shoots and sauté for 3 to 5 min, until wilted. drain the excess liquid.
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.
note 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.other gardein™ chick'n filets recipes