1.Cook spaghetti according to directions for al dente, when finished drain and keep warm. Save a little cooking water, about 1/8 cup. Set aside.
2.In a large non stick pan, pour in canola and start to sauté the onion and garlic, add ginger,red and black pepper, then all the veggies along with Little Soya sauce. Stir fry until all is coated with oil and hot. Add stock and cooking water, cook until boiling. Then add sesame oil. Toss to coat again for a few minutes. Sprinkle in about one tablespoon of the sesame seeds. Mix gently and stir fry for another minute or two.
3.Now, pour into pot of spaghetti and toss with tongs or a fork and spoon. When completely incorporated, place in serving bowl and sprinkle on more sesame seeds. Eat up and Enjoy!