Cook 8 oz whole-wheat spaghetti according to package instructions; drain and set aside.

In a small bowl, whisk together 4 tablespoons gluten-free soy sauce, 1 teaspoon sesame oil, 1 tablespoon brown sugar, 1/4 teaspoon dried ginger, and 2 tablespoons rice vinegar. Set the sauce aside.

Prep the vegetables: julienne 1 medium red bell pepper and 2 medium carrots; mince 3 cloves garlic.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.

Add the julienned bell pepper and carrots to the skillet and sauté until they begin to soften, about 5 minutes.

Add the minced garlic and 1 cup snow peas; cook for 1 minute more, until the garlic is fragrant and the peas are bright green and tender-crisp.

Add the cooked noodles to the skillet, pour the prepared sauce over everything, and toss (using tongs or a spatula) until the noodles and vegetables are evenly coated and heated through.

Serve immediately, garnished with 1 teaspoon sesame seeds.