Fettuccine with mushrooms in Asian style (vegetarian dish)
1 serving
25 minutes
Asian-style fettuccine with mushrooms is a refined vegetarian dish that combines the depth of Eastern aromas and the delicate texture of pasta. Pan-Asian cuisine is known for its ability to harmoniously blend ingredients, and here the balance is created by mushrooms, wakame seaweed, and roasted nuts. The light sweetness of yakitori sauce and the creamy tenderness of an omelet or fried tofu complement the dish, making it rich and layered. Chanterelle and white mushrooms provide an earthy depth of flavor, while crunchy vegetables add freshness. This dish is perfect for lovers of pan-Asian cuisine who appreciate interesting flavor combinations and rich textures. It can be served as a standalone dish or enhanced with fresh herbs and spicy notes of Tabasco, turning an ordinary dinner into a gastronomic adventure.
1
Soak the seaweed and thaw the Hortex 'Eastern Vegetables' mix or prepare a similar vegetable mix: bell pepper, carrot, bean sprouts, peas, mun mushrooms, leek.
- Wakame seaweed: 1 tablespoon
- Frozen vegetable mix: 50 g
2
Boil the fettuccine.
- Fettuccine pasta: 50 g
3
Prepare a torn omelet without spices and greens. Can be replaced with fried tofu.
- Chicken egg: 1 piece
4
In a frying pan, add sesame seeds and crushed peanuts (not powdered) to hot oil. Fry until light brown.
- Sesame seeds: 1 teaspoon
- Peanut: 2 tablespoons
5
Add the thawed mixture and 0.5 of yakitori sauce to the peanuts and sesame. Fry for 3-5 minutes, and if excess moisture appears, fry until evaporated.
- Peanut: 2 tablespoons
- Sesame seeds: 1 teaspoon
- Frozen vegetable mix: 50 g
- Yakitori sauce: to taste
6
Add seaweed, egg/tofu, and pasta to the vegetables, fry while stirring for 5 minutes. Pour in 0.5 of yakitori sauce, fry while stirring for another 5 minutes. For those who like it spicy, add Tabasco.
- Wakame seaweed: 1 tablespoon
- Chicken egg: 1 piece
- Fettuccine pasta: 50 g
- Yakitori sauce: to taste