Spicy Asian spaghetti with egg

Ingredients for 2 servings:

• 2 m.-large tomato(s)
• ½ bell pepper(s), red
• 1 small cucumber(s)
• 1 shallot(s) or 1 small onion
• 2 garlic cloves
• 2 tbsp kimchi or sesame sprouts
• 1 tsp cumin powder
• 2 tbsp vinegar
• 1 ½ tbsp hot pepper paste (Gochujang)
• 3 tbsp olive oil
• 2 eggs
• 2 servings of spaghetti
• salt and pepper
• 1 tsp sugar, if desired

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

vegetarian, simple

Chop the bell peppers, 1/3 of the cucumber, the tomatoes, and the onion into small pieces. Blend together with the garlic, kimchi, cumin, vinegar, gochujang, salt, pepper, and optionally sugar until the consistency resembles a soup with small pieces. Then add the olive oil and blend until smooth. Season with salt and pepper. Refrigerate. Boil the noodles until al dente and the eggs until hard-boiled. Meanwhile, cut the cucumber into thin strips; the finer and more flexible the strips, the better; ideally, they should resemble spaghetti. Rinse the boiled eggs, peel them, and halve them. Drain the spaghetti well. Now pour the sauce into a bowl or deep plate, arrange the spaghetti on top, and garnish with cucumber strips, eggs, and finally, the sesame seeds.