Step 1

Bring two litres of water to a boil, add two teaspoons of salt, then cook the spaghetti according to the packet instructions, until al dente. Drain the pasta, then drizzle and toss with a little rapeseed oil to stop the noodles from clumping.

Step 2

While the pasta is cooking, chop the spring onions – thinly shred the whites lengthways and finely slice the greens – then put them in a bowl of cold water. Mix them around in the water, then scoop out into a sieve, so leaving any grit behind in the bowl.

Step 3

In a small bowl, mix the stir-fry sauce, both soy sauces, Shaoxing wine, sesame oil and the white pepper, then set aside.

Step 4

To cook the vegetables, put two tablespoons of rapeseed oil in a large frying pan on a medium-high heat and, once it’s hot, add the mushrooms and leave to cook without stirring for three minutes, until browned.

Step 5

Add the carrot and hispi, stir to mix, then cook for a couple of minutes, until the hispi has wilted down.

Step 6

Throw in all the drained spring onions, mix well, then add the spaghetti and the sauce, and toss everything with a pair of tongs or spaghetti fork for a couple of minutes, until the spaghetti is well coated.

Step 7

Stir through the chives, taste for seasoning and adjust if need be. Distribute between four bowls or plates and serve.