1 lb. spaghetti
4 green onions, chopped
3 cloves garlic, minced
1/2 cup cold water
1 tsp. vegetarian broth powder
1 tsp. cornstarch
1/3 cup soy sauce
2 Tbsp. ketchup
1 Tbsp. vinegar
1 Tbsp. Szechuan hot bean paste (Chinese chili bean paste)
1 tsp. sugar
1/4 cup chopped vegetarian “bacon” or “ham,” or 2 Tbsp. soy bacon bits, soaked in 2 Tbsp. boiling water
1/4 cup chopped, dry-roasted peanuts
2/3 cup chopped, peeled cucumber, zucchini, or celery
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
• Cook the pasta according to the directions on the package.
• Meanwhile, heat a large, lightly oiled wok or skillet. Add and steam-fry the green onions and garlic for about 2 minutes. Mix the water, broth powder, cornstarch, soy sauce, ketchup, vinegar, chili paste, and sugar. Add this to the pan and stir until it boils.
• Add the vegetarian “ham,” peanuts, cucumber, and spinach. Stir quickly over high heat until everything is hot. Drain the pasta and add to the wok or skillet. Toss quickly and serve immediately.
TOP TIP: If you can’t find Szechuan hot bean paste, try Thai or Vietnamese chili paste (check the label for fish sauce), or even Louisiana hot sauce, but the amount needed may differ.
Makes 5 servings
