Break spaghetti in half. Bring a big pot of salted water to a boil, then add spaghetti and cook until barely al dente (The spaghetti should still be slightly chewy. I cooked this pasta not quite 9 minutes.)

While spaghetti cooks, measure 2 cups coleslaw mix (or slice cabbage). slice green onions, slice sugar-snap peas, and slice red pepper strips.

Put the peanut butter into a big glass measuring cup and microwave 20-30 seconds, until it's just starting to soften. Then add the Tamari or soy sauce, rice vinegar, Sriracha Sauce to taste, sesame oil, and 1 T sweetener. Whisk together to make a creamy sauce.

Taste to see if you want more sweetener (or more Sriracha if you really like it spicy.) You might also want to add a pinch of salt if you'd like it a bit more salty. You can also add a tablespoon or so of water if the sauce seems too thick.

When it's done, drain spaghetti into a colander placed in the sink, then rinse with very cold water and let drain well.

When spaghetti is well drained, put noodles in a bowl, add sauce, and gently stir to coat all the noodles with sauce. Stir in the veggies and gently combine.

If desired, put sesame seeds in a small frying pan on the stove and toast for a minute or so. (If you buy toasted sesame seeds you can skip this step.)

Put finished noodle into a bowl, garnish with sesame seeds and a few extra slices of green onion, and serve.

Leftovers of this will keep in the fridge for a few days. I eat them cold, but you could microwave very briefly to heat if you prefer.