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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.
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.
In a small bowl, mix the stir-fry sauce, both soy sauces, Shaoxing wine, sesame oil and the white pepper, then set aside.
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.
Add the carrot and hispi, stir to mix, then cook for a couple of minutes, until the hispi has wilted down.
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.
Stir through the chives, taste for seasoning and adjust if need be. Distribute between four bowls or plates and serve.