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Gardein “Chicken” Scaloppini with Shiitake Sake Sauce, Pea Shoots, and Udon Noodle Cakes

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Introduction

Discover the delightful blend of flavors in our “Chicken” Scaloppini with Shiitake Sake Sauce, Pea Shoots, and Udon Noodle Cakes. This dish brings together a modern twist on traditional ingredients, providing a satisfying meal that’s both easy to prepare and delightful to eat.

Tips for this Recipe

  • Ensure all equipment is thoroughly cleaned to maintain food safety.
  • Be mindful of ingredient proportions, especially in a recipe that balances different textures and tastes.
  • For the sake sauce, simmer until reduced for a richer flavor profile.
  • If using a food processor to process mushrooms, be cautious not to over-process them for texture consistency.

Why You Will Love This Recipe

This recipe offers a wholesome dining experience with its innovative combination of protein, whole grains, and fresh greens. It caters to various dietary preferences while still delivering the robust flavors expected from a classic chicken-centric meal.

Ingredients

  • Udon noodles (4 packs, 7 oz each)
  • Sea salt
  • Extra-virgin olive oil (2 tbsp total)
  • Freshly ground black pepper and a pinch of sea salt for seasoning
  • Sesame oil (1 tbsp)
  • Garlic cloves, minced (2 tbsp total)
  • Faux chicken stock (1/4 cup + 2 cups for the sauce)
  • Pea shoots (2 cups)
  • Gardein chicken breasts (4 packs, 7 oz each)
  • Flour (1/2 cup, for dredging)
  • Shiitake mushrooms, sliced (1 lb total)
  • Dry sake (1 cup)
  • Faux chicken stock (1/2 cup additional)
  • Earth Balance (1 tbsp)
  • Minced fresh chives (1 tbsp)
  • Microgreens for garnish

Equipment Advised for Cooking This Recipe

  • Chef Knife: For precise cutting of pea shoots and other ingredients.
  • Cutting Board: Provides a sanitary surface for chopping vegetables.
  • Skillet or Saute Pan: Ideal for searing scallopini cakes and ensuring even cooking.
  • Optional – Wok (for stir-fry): Enhances traditional Asian flavor profiles if desired.
  • Mixing Bowls: Vital for combining ingredients and marinating the scallopini cakes effectively.
  • Measuring Cups & Spoons: Essential for precise measurements, particularly when dealing with dry ingredients like flour and sake.
  • Whisk: Useful for achieving a smooth consistency in sauces or purees if necessary.
  • Food Processor (optional): Aids in creating evenly textured mushrooms for the sake sauce.
  • Digital Scale (optional): Allows for accurate ingredient measurement, which is critical in recipes requiring specific weights.
  • Dinnerware Set: To present and serve your dish with elegance and style.

History of the Recipe

The “Chicken” Scaloppini with Shiitake Sake Sauce, Pea Shoots, and Udon Noodle Cakes is a modern culinary creation that merges Asian influences with Western dining preferences. While specific origins of this recipe are not well-documented, the use of udon noodles, shiitake mushrooms in a sake sauce, and Gardein chicken breasts indicate a blend of Japanese and American culinary trends.

Fun Facts About This Recipe

Gardein products offer a plant-based alternative to traditional meat sources, aligning with the growing demand for vegetarian and vegan diets without sacrificing taste or texture. Incorporating udon noodles, pea shoots, and shiitake mushrooms into this dish not only adds layers of flavor but also provides a nutritious meal rich in protein, fiber, and essential vitamins.

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

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

amanda

Equipment

  • - Chef Knife: Essential for chopping vegetables like pea shoots and handling other ingredients.

  • - Cutting Board: Provides a clean surface to chop on safely, reducing cross-contamination risks.

  • - Skillet or Saute Pan: Crucial for searing scallopini cakes in the pan as per recipe instructions.

  • - Wok (Optional): If interested in making traditional Asian dishes like stir-frying, a wok could be useful.

  • - Mixing Bowls: Various sizes for combining ingredients and marinating the scallopini cakes.

  • - Measuring Cups and Spoons: To accurately measure out ingredients for sauces and seasonings.

  • - Whisk: Useful for making quick, smooth sake or pea shoot puree if desired.

  • - Food Processor (Optional): Could be used to process the shiitake mushrooms finely for a more even texture in the dish.

  • - Digital Scale (Optional): For precise ingredient measurement, especially important when following recipes that call for specific weights.

  • - Dinnerware Set: Appropriate serving bowls and utensils can enhance your cooking experience.

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

Instructions

1

Instruction 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

Instruction 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.
3

Instruction 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.
4

Instruction 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.
5

Instruction 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.
6

Instruction 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.
7

Instruction 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.
8

Instruction 8

Make the pea 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.
9

Instruction 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.
10

Instruction 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.
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