Cook spaghetti according to package directions and drain well. Set aside.

In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat.

Add ground beef and cook until browned, breaking it up with a spoon. Remove from skillet and set aside.

If using other meat or shrimp, cut into bite-size pieces.

Place the meat in a zip-lock bag with a little soy sauce and vodka or vinegar. Marinate for about 30 minutes.

If desired, soften vegetables by steaming or microwaving for about 4 minutes.

Heat the remaining 2 tablespoons of oil in the skillet or wok over medium-high heat.

Add the green bell pepper, onion, and carrot and stir-fry until tender-crisp.

Add the minced garlic and water chestnuts (if using) and stir-fry for another minute.

Return the ground beef (or marinated meat/shrimp) to the skillet.

Add the cooked spaghetti to the skillet.

Stir-fry everything together, adding soy sauce to taste. Continue stirring until heated through and well combined.