Capellini - vermicelli nests, with mushrooms, beans and fried cucumbers.

[Preparation:]

Capellini - vermicelli nests, with mushrooms, beans and fried cucumbers.

Category: Dishes from cereals and flour products

Kitchen: italian

Ingredients
Vermicelli nests (cappellini)	1 pack
Mushrooms	300 g
Fresh cucumber	2 pcs
Green beans (fresh or frozen)	200 g
Green onions (green part)	5 shoots
Olive or sunflower oil	3 tbsp. l
Soy sauce with ginger	150-200g
Garlic	5 teeth
Wasabi (Japanese horseradish) ready in a tube	2 tbsp. l
Salt, black pepper	5 g
tomato, lettuce and olives for decoration	4 things
Seeds and black sesame	10 grams

Cooking method

• I present my favorite recipe, which I myself came up with, with which I am not ashamed to receive guests. The taste is unusual and everyone likes it, they always ask for more). It prepares very quickly, food is available, you can buy it in any supermarket.
• It takes longer to write than to cook))))
• Preparation:
• Wash the mushrooms well, then just cut them into slices.
• Cut the cucumbers into thin strips, right with the skin, the beans I also had frozen into strips. Cut off only green feathers from green onions and also cut them into strips along the length, like cucumbers.
• I bought these nests, absolutely lean, consisting of flour, salt and water.
• 
• Pour about water into a wide saucepan so that it covers the nests. Bring to a boil, salt and gently lower the nests into boiling water with a spoon. They boil very quickly for 3 minutes, drain the water, carefully so that they do not turn around.
• Pour olive oil into a deep frying pan and fry the mushrooms over high heat, until golden brown. Then add the cucumbers, when fried, toss in the beans and then green onions, fry a little and add chopped garlic, soy sauce and wasabi.
• 
• Cover with a lid, simmer a little, salt, pepper and VOIL, you're done.
• Carefully lay out 1-2 nests on a plate, pour our exotic mixture into the recess, decorate with seeds and sesame seeds and you can enjoy a very tasty dish.

The dish is designed for

5-6 servings

Time for preparing:

30 minutes

Note

I got this dish after my sister from Japan brought a huge bag with all sorts of Japanese spices, sauces and sprinkles.
I started thinking about where to apply wasabi other than making sushi and marinating meat. So this recipe appeared, now I make it often, it is no longer a problem to buy wasabi and soy sauce.
WHO wants exotic, try it, you won't regret it!)))))))))))))

and here's more about marinating wasabi meat, you can read more?

About marinating meat)))) Probably you will not see anything new ...
I prepare marinades from what is currently available.
I have wasabi in tubes in the form of a paste, but you can take dry and dilute with water, to condition.
1. Classic marinade: wasabi + soy sauce + some rice vinegar + spices for meat
2. Wasabi + spices + mustard (I love French beans)
3. Wassabi + soy sauce + some mustard + spices + garlic + honey + orange or lemon juice
4. Vassabi + olive oil + spices + basil or (rigan) + lemon juice

Any marinated meat, pork chops, neck, chicken (good option 3 with honey), turkey fillet.

Tell me, do they buy wasabi and rice vinegar in specialty stores?

Sori, the question is not "highly intelligent", but what does wasabi give to meat in this case? pungency, smell, taste?

Tell me, do they buy wasabi and rice vinegar in specialty stores?

mother, shchyas this stuff in any supermarket. sales in our village

mother, shchyas this stuff in any supermarket. sales in our village

Wow ... but I have not met. And in which departments?

Sori, the question is not "highly intelligent", but what does wasabi give to meat in this case? pungency, smell, taste?

Wasabi is fresh, very spicy, well, probably everyone ate sushi, and when cooked it becomes less spicy, and gives such an interesting, I would say sweetish taste.
Since in the recipe for a nest with mushrooms, I still cook turkey and chicken fillets, in a wok-type pan, fry the fillets over high heat, in strips, then add fresh cucumbers, green onions and basil cut into thin strips, when everything is fried, pour soy sauce, I put a couple of teaspoons of wasabi and 50-100 grams of butter or thick homemade sour cream.
Whoever tried it, they say unusual and tasty!

Zhivchik yes, in large supermarkets there is always a department for sushi, they just did not pay attention.)))))

stunned, how interesting! another question from the above series, why fry cucumbers?

Well, I don’t know ... I don’t like wasabi, it’s tasteless. But mustard with horseradish- Can I try with them? And the recipe is unpretentious and, which is very pleasant for me, fast. Tomorrow I'll send my husband on a fishing trip and prepare them for the return. Thank you.
About cucumbers, too, I wonder why?

Dachshunds, I'm talking about cucumbers, if you google, then fried cucumbers are more likely Chinese cuisine. IT'S delicious and unusual !!!! Well, at least in my recipe.
The first time I tried chicken with wasabbi and fried cucumbers on a fire in a wok pan, I was with friends on a barbecue and there was a cook that was floating, so he made this yummy. To be honest, I didn't even see how he cooked and then there was nowhere to buy wasabi, but when five years later I got a wasabi, I remembered looking for a recipe for a long time, but didn't really find anything, so I came up with my own))))).
I told my sister about this recipe and she cooked it for my Japanese husband, so he praised it very much, although usually he doesn't eat chicken. He said you can open a restaurant))))) well, I probably flattered ...

Ksati, Chinese cuisine has rice noodles with pickled cabbage, too, the taste is not very ordinary, even in China there are meat sweets, when you eat them, they are first sweet, then spicy and then salty, or vice versa. So in any kitchen there are flavors that we have not tried yet, so try the fried cucumbers in my recipe, and suddenly they will like, as I once did ...

and where does such knowledge of Japanese and Chinese cuisine come from? sister or personal interest?

I rummaged through my boxes and found a book called Chinese Cuisine. So it says there that "the Chinese eat quite a bit of raw vegetables, because they believe that they are better absorbed in boiled and fried. For cooking cold and hot dishes, vegetables, with rare exceptions, are boiled until half cooked or blanched, and sometimes fried on Moreover, to preserve nutrients and vitamins before frying, they are rolled in flour or moistened in an egg. Even cucumbers are fried in China ... "And it is also written that they are fried over high heat in a very preheated pan with a small amount of rast. oil for no more than a minute. Let's try.

For such manipulations, as was rightly noted, a wok pan is suitable. Now I’m thinking - why should I buy myself such a ..? for cucumbers!

and where does such knowledge of Japanese and Chinese cuisine come from? sister or personal interest?

Oh, okay, knowledge ...)))))
I am interested in cooking something unusual, so I adapt it from different cuisines, I took the right one there, there.
From Japan, no matter how many recipes my sister gave me, nothing suited me, they have mostly semi-finished products and specific mixtures are added to rice and noodles, for example, with curry. I don't really like that. But I make sushi, rolls, we love them. Here comes the miso soup
sister came to do it, I didn't like it, well, probably not for everybody.

I bought myself and am very pleased, as I fry a lot of things in it quickly.

For such manipulations, as was rightly noted, a wok pan is suitable. Now I’m thinking - why should I buy myself such a ..? for cucumbers!

Can be cooked in normal, but deep, with sloping sides, over high heat.

and I really respect miso. New, I will motivate myself to take a wok, it is of small size for sale with us. I really want to try to fry the cucumbers.

and I really respect miso. New, I will motivate myself to take a wok, it is of small size for sale with us. I really want to try to fry the cucumbers.

I will have to try to make miso, I haven't tasted it
Tell, then about the frying pan and cucumbers, what happens)))))))

certainly. Well, we are waiting for new overseas recipes, adapted to our latitudes!

Wow ... but I have not met. And in which departments?
maybe I didn't finish reading Temka-on m. Shulyavskaya from the Silpo side there is a kiosk with all sorts of things for sushi