Creamy and lightly spicy noodles in under 15min
These vegetarian noodles are ready in under 15min. The chili crisp brings a delicious spice and crunch whilst the tahini adds creaminess. This dish is great served with julienned carrots tossed in vinegar for an extra bite of freshness.
Recipe
Serves: 2 | Time: 15 min
Ingredients
- 200g mafaldine pasta (or other long pasta of choice)
- 2 garlic cloves
- Oil to fry
- 2 tbsp chili crisp oil (I use Lao Gan Ma)
- 2 tbsp tahini
- 1 tbsp white vinegar
- 1 tsp soy sauce
- 1 tsp sesame oil
- Coriander to top (optional)
(*) add extra chili oil to taste
Method
- Cook pasta: bring water to a boil, salt generously, and cook pasta to packet instructions.
- Make the sauce (whilst your pasta is cooking):
- Finely dice garlic.
- Sauté in a dash of oil until fragrant.
- Off the heat, add tahini, chili crisp, vinegar, soy sauce and sesame oil. Loosen with a bit of water from the pasta if needed. Mix well to ensure ingredients are well combined and loosen tahini if it seizes.
- Assemble:
- Drain pasta reserving some of the cooking water.
- Toss pasta in sauce, adding water to loosen and evenly coat if needed.
Serving note
I like to wrap the noodles in seaweed with pickled daikon for extra crunch and umami. A delight!
Substitutions
I highlight here the core of the dish and suggest some possible substitutions to adapt the noodles to your preferences, diet and ingredients available to you.
Core: Chili crisp and nut butter
Substitutions:
| Recipe components | Possible substitutions* |
| Mafaldine | • Fettucine • Pappardelle • Linguine • Spaghetti • Udon • Chinese knife-cut noodles |
| Coriander (topping) | • Parsley • Spring onion • Toasted sesame seeds |
| Tahini | • Peanut butter (you may need to increase the amount of chili oil to balance out the extra flavour) • Any other nut butter |
| White vinegar | • Rice vinegar • Black rice vinegar |
Country
China
China
The Global Homecook 