Creamy Tantan Spaghetti
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A quick and easy dinner recipe that blends the flavors of Japanese tantanmen and Fettuccine Alfredo into a creamy pasta dish with a hint of Asian flavors.
00:15:00 total
Serves 2
easy
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Ingredients
- onion - 1/2 (half, thinly sliced)
- green onions - 3 (thinly sliced, whites and greens separated)
- garlic - 2 cloves (smashed and finely chopped)
- cucumber - 1 (cut into thin matchsticks)
- heavy cream - 1 cup
- spaghetti noodles - 2 servings (or any kind of noodles, two servings)
- Chinese chili bean paste - 1 tbsp
- peanut butter - 2 tbsps
- soy sauce - 1 tbsp
- vinegar - 1 tbsp
- chicken bouillon powder - 1 tbsp
- chili oil - 1 tbsp (optional for extra heat)
- neutral oil - 1/2 tbsp (half a tablespoon)
Instructions
- Prepare the Vegetables: Thinly slice half an onion, three green onions (keeping whites and greens separate), smash and finely chop two cloves of garlic, and cut one cucumber into thin matchsticks.
- Make the Sauce: In a small container, mix 1 tbsp of Chinese chili bean paste, 2 tbsps of peanut butter, 1 tbsp of soy sauce, 1 tbsp of vinegar, and 1 tbsp of chicken bouillon powder.
- Cook the Noodles: Cook two servings of spaghetti noodles in boiling water until al dente. No need to season the water with salt.
- Build the Creamy Tantan Sauce: In a large pan, heat 1 tbsp of chili oil and half a tablespoon of neutral oil over medium-high heat. Add the onions, green onions, and garlic, sautéing for about 2 minutes. Reduce heat to low, add the sauce mixture, and stir for about 1 minute. Then add one cup of heavy cream, stir, and simmer for about 3 minutes.
- Combine Noodles and Sauce: Add the cooked noodles to the sauce in the pan, mixing well for about 2 minutes or until they're nicely coated.
- Serve: Plate the noodles, topping them with cucumber matchsticks, green onions, and optionally, chili oil or Sichuan peppercorn oil for extra heat. For a fancy touch, sprinkle with crushed peanuts or any nuts you like.
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