Cook spaghetti according to package instructions. Drain, set aside.
In a medium bowl, mix together all sauce ingredients. Mix well, set aside.
Heat olive oil over medium high heat in a large pan. Add onion, peppers and carrots. Salt lightly. Use tongs to sauté for about seven or eight minutes. Add in garlic, spinach and snow peas, saute for another 2 minutes.
Add noodles and sauce to pan and toss until well combined.
Remove from heat and stir in sesame seeds and green onion.
Recipe adapted from Damn DeliciousAdd in all the stir fry veggies that you want. Broccoli and mushrooms are lovely options. Mix in a few crushed red pepper flakes to taste to add a little bit of heat to the dish. Feel free to swap the red onions with yellow onions. You can easily adjust the flavor of the sauce and add a little more lime juice or sesame oil. This can be made ahead of time for meal prep lunches. Leftovers can be kept for up to four days in the refrigerator. You can always save time by making the sauce ahead of time or making the noodles ahead of time. This will make this 20 minute meal go even faster and easier.