Hot And Delicious Szechuan Noodles

1 lb. Spaghetti 
4 Green onions, chopped 
3 Cloves garlic, minced
1/2 Cup cold water 
1 Teaspoon low-sodium vegetarian broth powder 
1 Teaspoon cornstarch 
1/3 Cup soy sauce 
2 Tablespoons ketchup 
1/3 Cup soy sauce 
2 Tablespoons ketchup 
1 Tablespoon vinegar
1 Tablespoon Szechuan hot bean paste (Chinese Chili bean paste)
1 Teaspoon sugar or other sweeteners 
1/4 Cup chopped vegetarian "bacon" or "ham", or tablespoons soy bacon chips or bits, soaked in 2 tablespoons boiling water 
1/4 Cup chopped, dry-roasted peanuts 
2/3 Cup chopped, peeled cucumber, zucchini, or celery 
1 (10-oz) packet frozen chopped spinach thawed and squeezed dry
How to prepare 
Cook the pasta according to the directions on the package. Heat a large lightly or nonstick wok or skillet. Add a steam-fry green onion and garlic for about two minutes. Mix the water, brown 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.
If you have no Chinese or Szechuan chili paste or have a soy allergy, try Thai or Vietnamese Chili paste (check for fish sauce ), or even Louisiana hot sauces, but the amount may differ.
To thaw frozen spinach quickly, cook on high in the microwave right in the box for five minutes, unwrap, and/or thaw under hot running water in a colander.
Five servings