RUBY NOODLES by Nigella.

INGREDIENTS

Serves: 4

METRICCUPS

• 450 millilitres beetroot juice
• 2 limes
• 2 fat cloves garlic
• 2 teaspoons grated fresh ginger
• 2 teaspoons sea salt flakes (or 1 teaspoon fine sea salt)
• ½ teaspoon dried chilli flakes
• 350 grams spaghetti
• 2 teaspoons toasted sesame oil plus 2 teaspoons more
• 3 teaspoons fish sauce or vegan "fish" sauce
• 1 teaspoon plus 1 x 15ml tablespoon brown rice vinegar
• 4 teaspoons soy sauce
• 4 x 15ml tablespoons roughly chopped fresh coriander
• 2 x 15ml tablespoons finely chopped chives

METHOD

1. Put water on to boil for the spaghetti, adding salt as usual when it comes to the boil.
2. Pour the beetroot juice into another pan, also large enough for the pasta later, and add the juice of one of the limes. Peel and mince or grate in the garlic, then stir in (I’d advise against using a wooden spoon, unless you don’t mind its getting stained) the grated ginger, salt and chilli flakes. Once you put the pasta in to cook, bring this pan to a simmer over low heat.
3. Cook the spaghetti in the salted boiling water for 5 minutes, then drain, add to the simmering beetroot juice pan, turn up the heat so that the beetroot juice bubbles more robustly, and cook it until the pasta is al dente. This can take up to 8 minutes, but check at 5. It really depends on the spaghetti you are using but I find it cooks more slowly in the beetroot juice. At any rate, you will need to hover over the pan a bit, tossing it around with a pasta fork every now and again to make sure it doesn’t stick. When the spaghetti’s cooked, it will have absorbed all the bubbling beetroot juice, except for a scant, shiny scarlet syrup. If the spaghetti has absorbed all the beetroot juice before it has cooked, add in a little hot water from a just-boiled kettle, very slowly, and in gradual increments, as needed.
4. Once the pasta is cooked, take the pan off the heat and add 2 teaspoons of the sesame oil, 2 teaspoons of the fish sauce, 1 teaspoon of the brown rice vinegar and 2 teaspoons of the soy sauce, toss well, and decant into a shallow bowl to cool.
5. It will be quite sticky when cold, but don’t panic. In a little jug, mix together the juice of half a lime, the remaining 2 teaspoons of sesame oil, the tablespoon of brown rice vinegar, the last teaspoon of fish sauce, and the last 2 teaspoons of soy sauce, pour over the noodles and toss to combine. Taste for seasoning and sprightliness; you may want more lime juice or salt. Add the chopped herbs, toss to mix, and devour.
6. https://youtu.be/irG-k07p6Kk