Sichuan Spaghetti

13 ingredients
5 steps

Ingredients

  • 1 pkg (16 oz) spaghetti
  • 4 None green onions, finely chopped
  • 3 cloves garlic, crushed
  • 1/3 cup vegetable stock
  • 1 tsp cornstarch
  • 1/3 cup light soy sauce
  • 1 tbsp rice wine vinegar
  • 2 tbsp chili bean sauce
  • 1 tsp sugar
  • 3 oz vegetarian bacon, finely chopped (1/3 cup)
  • 1/4 cup finely chopped roasted peanuts
  • 7 oz baby spinach, finely chopped
  • 1/2 small cucumber, peeled and finely chopped

Directions

  1. 1
    Cook the pasta in a large saucepan of boiling water according to package directions. Drain.
  2. 2
    Meanwhile, heat a lightly oiled wok or large skillet on medium-high heat. Stir-fry the onion and garlic until the onion is soft.
  3. 3
    Mix stock, cornstarch, soy sauce, vinegar, bean sauce and sugar in a small bowl. Add to wok; stir until the mixture boils and thickens.
  4. 4
    Stir in the bacon, peanuts and spinach; cook until the spinach wilts and the mixture is heated through.
  5. 5
    Serve the pasta with the spinach mixture and cucumber.

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