Dad's Ginger Scallion Spaghetti (Chinese Lo Mein Twist)

Steps

1. 1
   Peel the ginger, slice thinly, then stack the slices and cut into fine strips.
2. 2
   Cut the green onions into sections, then slice into strips or diagonal pieces; separate white and green parts if desired.
3. 3
   Bring a pot of water to a boil, add the spaghetti, then lower the heat and simmer gently for at least 10 minutes, adjusting time to your preferred texture.
4. 4
   In a separate wok, heat 2 tbsp of oil over high heat until hot but not smoking (test with a wet chopstick to see slight bubbling).
5. 5
   Lower the heat, add the ginger, and stir-fry slowly until fragrant, then raise to medium heat.
6. 6
   Add the white parts of the scallion and stir-fry until fragrant, then increase heat to high and add the remaining green scallion, stirring well.
7. 7
   Pour in 12 oz of water, reduce to medium heat, and cook until the scallions soften.
8. 8
   Season with salt, sugar, oyster sauce, and chicken powder, then lower the heat and stir to combine.
9. 9
   Gradually stir in the cornstarch slurry, then raise heat to reduce and thicken the sauce to your liking, stirring constantly to prevent burning.
10. 10
    Stir in the sesame oil, then turn off the heat and set the sauce aside.
11. 11
    Drain the cooked spaghetti and place it on a serving plate while still hot.
12. 12
    Pour the ginger scallion sauce over the noodles, toss to combine, and serve immediately.