Prepare the spaghetti according to the package directions; drain and keep warm in a large serving bowl.

Meanwhile, in a small bowl, combine the chicken broth, soy sauce, and sugar; mix well and set aside.

In a large skillet, heat the oil over high heat. Add the pork and cook until no pink remains, stirring constantly.

Add the scallions, carrots, mushrooms, snow peas, and the chicken broth mixture. Stir-fry for 3 to 5 minutes, or until the vegetables are crisp-tender. Toss with the spaghetti and serve.

NOTE: This can also be made with beef or chicken - just slice it thinly and proceed as directed.