Spaghetti chow mein

Bring four to five quarts of well salted water to a boil and cook the thin spaghetti five to six minutes, stirring so it does not stick.

Halve the mushrooms and slice the halves down.

Slice the snow peas thinly on a bias.

Shred the carrot with a julienne peeler.

Cut the sides off the bell pepper as planks and slice them thin.

Slice the scallion whites chunky, saving the green tops.

Microplane the ginger and the garlic.

Drain the noodles while they still have a touch of bite, toss with 20 grams of peanut oil and spread on a plate so they do not carry over cook.

Preheat a 14 inch nonstick pan over medium high, keeping it under 450F.

Add oil, the mushrooms and a strong pinch of salt and saute about three minutes until browned; move to a medium bowl.

Over high heat add 20 grams of oil, the snow peas and the bell pepper and a hit of salt, and fry 60 to 90 seconds for char with a little crunch left; move to the mushroom bowl.

Add a double squeeze of oil and all the noodles and stir fry hard two to three minutes over high heat until dehydrated on the outside and lightly golden.

Add the ginger, garlic, scallion whites and shredded carrot and stir fry until the carrot wilts and the garlic loses its raw edge.

Combine the soy sauce, mirin, sesame oil and oyster sauce for the stir fry sauce.

Return the mushrooms, peas and peppers, add the bean sprouts and the sauce, and toss about a minute until the sauce reduces to a glaze.