Bring a large saucepan of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Heat oil in a large wok or saute pan. Stir fry mushrooms, carrots, capsicum, onion and garlic until tender. Stir in bean sprouts and spring onions; cook one minute. Mix cornflour and chicken stock in a small bowl then add to stir fry. Stir in hoisin sauce, honey, soy sauce, ginger, cayenne and curry powder. Cook and stir until thickened and bubbly.
Add cooked spaghetti then toss. Serve immediately.