Creamy Tantan Spaghetti

Steps

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1. 1
   Prepare the vegetables: thinly slice half an onion, cut 3 green onions into thin slivers (keeping whites and greens separate), mince 2 cloves of garlic, and cut 1 cucumber into thin matchsticks.
   ▶ ≈1:23
2. 2
   Make the sauce: in a small bowl, combine 1 Tbsp Chinese chili bean paste, 2 Tbsp peanut butter, 1 Tbsp soy sauce, 1 Tbsp vinegar, and 1 Tbsp chicken bouillon powder; mix well.
   ▶ ≈2:28
3. 3
   Boil 2 servings of spaghetti in unsalted water until al dente.
   ▶ ≈2:53
4. 4
   Heat 1 Tbsp chili oil and 1/2 Tbsp neutral oil in a large pan over medium-high heat.
   ▶ ≈3:19
5. 5
   Add the onion, white parts of green onion, and minced garlic; sauté for about 2 minutes until the onion softens and becomes translucent.
   ▶ ≈3:44
6. 6
   Reduce heat to low, add the prepared sauce, and stir for about 1 minute.
   ▶ ≈3:56
7. 7
   Pour in 1 cup of heavy cream, stir, and simmer for about 3 minutes.
   ▶ ≈4:08
8. 8
   Drain the cooked spaghetti and add it to the sauce; toss for about 2 minutes until the noodles are well coated.
   ▶ ≈4:21
9. 9
   Plate the pasta, top with cucumber matchsticks and green onion slices. Optionally drizzle with chili oil or Sichuan peppercorn oil for extra heat, and garnish with crushed peanuts or nuts.
   ▶ ≈4:35