Denise got this recipe from Veglist, and I was surprised how good it was. I don't usually care for spinach but this was really good. The only suggestion I would make would be to either double the sauce ingredients or use less noodles, because as is it isn't really that spicy. Give it a shot.

• 1 lb (or less) 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 (or more) Szechuan hot 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 shopped, dry roasted peanuts
• 2/3 cup shopped, peeled cucumber, zucchini, or celery
• 1 10oz pkg frozen 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.