Hong Kong black pepper spaghetti

Boil the spaghetti until done, remove, and if holding it, jiggle it in front of a fan or AC to vent the steam.

Heat two tablespoons of oil in a wok over a medium flame, add the flour and fry about fifteen seconds.

Add the sliced onion and fry in the roux about one minute until softened.

Add the minced shallot and garlic and fry until the roux is cooked through, about three minutes.

Add the black pepper and fry until fragrant, about half a minute.

Add the seasoning sauce including one teaspoon of Worcestershire.

Raise to a high flame, let it bubble to thicken, then move the sauce to a bowl.

In the same unrinsed wok over a medium flame heat one tablespoon of oil, add the sliced ham and fry about one minute until slightly darkened.

Add the spaghetti and stir fry about thirty seconds, then return the sauce and mix thoroughly.

Finish with a tablespoon of butter, mix again and serve.