Cook noodles according to package directions. While noodles are cooking, whisk together sauce ingredients ( soy sauce, rice vinegar, 1 teaspoon sesame oil, brown sugar, ginger, sriracha). Set aside.

In a large skillet heat 1 tablespoon sesame oil over medium-high heat. Add garlic and cook until lightly browned ( about 1 min.). Add vegetables and saute until crisp-tender ( about 5 mins.)

Stir in sauce and cooked noodles and toss to combine.

Serve immediately, garnish with chopped green onions and/or sesame seeds if desired.

Set Instant Pot to sauté function. Add sesame oil and garlic. Sauté until garlic is lightly browned (about 1-2 minutes) Turn off sauté function. Add vegetable stock, soy sauce, rice vinegar, brown sugar, ginger, sriracha and stir until well combined.

Add spaghetti noodles to the bottom of the pot, use a spoon to make sure noodles are covered with liquid and layer bell pepper, mushrooms, broccoli, carrots, and snow peas on top of noodles.

Lock Instant Pot and set vent to sealing. Set to Manual, high pressure, 5 minutes. (noodles will be al dente and vegetables will be crisp tender - if you wish more fully cooked noodles and vegetable set to 6 minutes) Make sure “Keep Warm” feature is turned off (if your Instant Pot offers this feature)

When finished cooking, Quick release pressure. Stir noodles to absorb any remaining liquid and break apart any noodles that may have stuck together. Serve immediately. Garnish with chopped green onions and/or sesame seeds if desired.