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1
Bring a large pot of water to a boil, cook the pasta according to the direction on the package.
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2
Reserve 2 cups of cooking pasta water.
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3
Drain well and toss well with 1/2 tablespoon of sesame oil, set aside.
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4
Heat vegetable oil in a wok or a large saute pan over medium high heat until hot.
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5
Add garlic, ginger, scallions, star anise pieces, sichuan and black peppercorns, stirring constantly, and very fragrant, about 1 minute.
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6
Add potatoes and broad beans, stirring often, and cook for about 8 minutes until the potatoes and broad beans start to become tender.
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7
Add 1/2 cup cooking pasta water into vegetables, and lower the heat to medium.
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8
Cover and cook for about 10 minutes, or until the potatoes are tender and creamy, beans are tender too, stirring often.
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9
Add another 1/4 cup to 1/2 cup of cooking pasta water during the cooking to prevent the potatoes and beans from being burning, also use the steam to cook them.
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10
Stir in soy sauce and rice vinegar until well combined.
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11
Add the cooked spaghetti on top, add 1/4 cup to 1/2 cup pasta cooking water, and toss until evenly distributed.
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12
Cook for another 1 to 2 minutes until heated through and the mixture looks starchy.
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13
You may need to adjust the seasoning by adding more soy sauce and vinegar.
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14
Serve warm.
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15
Note: If you want to add some meat, cut some beef or pork into 1/2-inch chunks.
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16
After the garlic, ginger, and scallions are cooked, stir in the meat chunks, and add some soy sauce.
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17
Cook for 3 to 5 minutes until all the chunks are browned up.
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18
Then add potatoes and beans, following the rest of the recipe.
