“CHICKEN” SCALOPPINI WITH SHIITAKE SAUCE SAUCE

This is a vegan dish that I will make long after I give up this experiment of veganism.  My boys and I all agree that we prefer the Gardein “chicken” in this recipe to real chicken breasts, which can often be dry and even tough.  Honestly, it tasted exactly like chicken only better – I know, I find it hard to believe too!  If you are too "chicken" to try the Gardein, you can use real chicken breasts because the dish is still really tasty.   The blending of the shiitakes (how can you go wrong with them in the recipe!) with the sake sauce was mild but yummy and the dense udon noodles made the dish very filling and satisfying.  Try it – you just might like it – I dare you!

4 (7 oz. single serving) packs precooked udon noodles, still in their pkg. *

Sea salt
6 TB extra-virgin olive oil, divided
Freshly ground black pepper
1 TB sesame oil
2 garlic cloves, minced
3/4 c. vegetable broth, divided (or chicken broth for non-vegan)
2 c. packed pea shoots **
4 Gardein chicken scaloppini breasts (or real chicken breasts for non-vegan)
½ c. flour
1 lb. shiitake mushrooms, stemmed and cut inot ¼” slices
1 c. dry sake
½ c. Earth Balance “margarine” (or real margarine or butter for non-vegan)
1 TB minced fresh chives
Microgreens to garnish, optional ***

Preheat the oven to 200 degrees.  Remove the plastic from the noodles, keeping the noodles tightly packed.  If you want to be fancy use a 3” round cutter or ring mold and cut one round of noodles from each pack – if not, leave it in the square shape.  Place a large sauté pan over high heat.  Sprinkle the bottom with a pinch of salt and heat for one minute.  Add 2 TB olive oil and heat for 30 seconds, being careful not to let it smoke.  This will create a nonstick effect.  Add the noodle cakes and fry until lightly browned on both sides, seasoning with salt and pepper as they book, about 3 minutes per side.  Remove to a paper-towel-lined baking sheet and put in the oven to keep warm.

Cut each Gardein breast into 3 pieces.  Season with salt and pepper and dredge in the flour.  Wipe out the pan you used for the noodle cakes and add 2 TB of olive 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.

Add the remaining 2 TB olive oil over medium heat, then add the mushrooms and cook for 3-4 minutes, stirring often, until softened.  Deglaze the pan with the sake and cook until reduced by half, 2-3 minutes.  Add ½ c. of the broth and cook for 2 more minutes.  Remove from the heat and whisk in the Earth Balance 1 TB 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.

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.  Add the garlic and sauté for 30 seconds.  Add the remaining ¼ c. of broth and pea shoots and sauté for 3-5 minutes, until wilted.  Drain the excess liquid if there is any left.

To 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 the mushroom and sake sauce over the Gardein and drizzle it around the plate.  If desired garnish with microgreens.  Serve immediately.

*Cooked (not dried) udon noodles are available in plastic packages in the refrigerated section of Asian grocery stores.  I found mine at Costco.  If there is an envelope of seasonings in the package, don’t use it for this recipe.

**I could only find snow pea shoots at Whole Foods.  They are milder and more delicate than most sprouts.  I have yet to decide what to use in their place if I can’t find them at some point.  I had decided I would just put more microgreens on top and then I made the trek to the big Whole Foods and found the pea shoots.

**Microgreens are wonderful if you haven’t eaten them before.  We like to add them to sandwiches or salads.  The only places I have found them are at Central Market or Whole Foods.  They are in plastic containers in the refrigerated vegetable section and come in a variety of choices – arugula, broccoli, blends of leafy greens.