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Begin by heating a pan with oil and add the sliced shiitake mushrooms.
Next, incorporate the thinly sliced red bell pepper, grated carrots, and minced garlic into the pan.
Stir the mixture and cook for about three to four minutes until the vegetables soften.
Add the snow peas and chopped broccoli florets to the pan and continue cooking for a few more minutes, seasoning as desired.
In a separate bowl, whisk together the cocoa aminos or soy sauce, toasted sesame oil, ginger, and honey until well combined.
If you prefer some heat, mix in a bit of sriracha to the sauce.
Cook the whole grain spaghetti according to package instructions, then add it to the vegetable mixture.
Pour the sauce over the spaghetti and vegetables, mixing everything together until well combined.
Serve the stir-fry in bowls and sprinkle with toasted sesame seeds on top.