Name: Sichuan spaghetti
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 450 gram spaghetti; 4 spring onions, finely chopped; 3 clove garlic, crushed; 1/3 cup (80 millilitres) vegetable stock; 1 teaspoon cornflour; 1/3 cup (80 millilitres) soy sauce; 1 tablespoon rice wine vinegar; 1 tablespoon sichuan hot bean paste; 1 teaspoon raw sugar; 1/3 cup (75 grams) vegetarian bacon, finely chopped; 1/4 cup (35 grams) finely chopped roasted peanuts; 250 gram spinach, trimmed, finely chopped; 1/2 lebanese cucumber, peeled, finely chopped

Ingredients

450 gram spaghetti

4 spring onions, finely chopped

3 clove garlic, crushed

1/3 cup (80 millilitres) vegetable stock

1 teaspoon cornflour

1/3 cup (80 millilitres) soy sauce

1 tablespoon rice wine vinegar

1 tablespoon sichuan hot bean paste

1 teaspoon raw sugar

1/3 cup (75 grams) vegetarian bacon, finely chopped

1/4 cup (35 grams) finely chopped roasted peanuts

250 gram spinach, trimmed, finely chopped

1/2 lebanese cucumber, peeled, finely chopped

Method

1.In a large saucepan of boiling water, cook pasta, uncovered, until just tender; drain.

2.Meanwhile, heat lightly oiled wok or large frying pan; stir-fry onion and garlic until onion is soft.

3.Add blended stock, cornflour, sauce, vinegar, paste and sugar; stir until mixture boils and thickens.

4.Stir in bacon, peanuts and spinach; cook until spinach wilts and mixture is hot.

5.Serve pasta with spinach mixture and cucumber

Chinese chilli paste can be substituted for sichuan hot bean paste, if unavailable.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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