15-Minute Creamy Tantan Spaghetti

Prepare the vegetables by slicing the onion, green onions (separating white and green parts), garlic, and cucumber.

In a small bowl, mix together Chinese chili bean paste, peanut butter, soy sauce, vinegar, and chicken bouillon powder to create the sauce base.

Cook the spaghetti in boiling water until al dente.

In a large pan, heat chili oil and neutral oil. Sauté the sliced onion, white parts of green onions, and garlic for about 2 minutes.

Reduce heat to low, add the sauce mixture, and stir-fry for 1 minute. Then, pour in the heavy cream and simmer for 3 minutes.

Add the cooked spaghetti to the sauce and toss everything together for 2 minutes until the noodles are well coated.

Plate the spaghetti and garnish with the prepared cucumber, green onions, a drizzle of chili oil, and crushed peanuts.