Start a kettle of water. While it's going, turn the carrots into ribbons, slice the bell pepper thinly, and grate the garlic if needed.

Cook the noodles according to package directions in salted water. When they are done, drain an drinse in warm water.

In a large skillet or Dutch Oven, add sesame oil and minced garlic. Cook over medium low heat until garlic is fragrant and just barely begins to brown.

Mix in the soy sauce, rice vinegar, and sambal oelek.

Add edamame, shredded carrots, and sliced red peppers to the skillet and stir together. Cook over medium heat for 3 minutes to meld flavors and warm the veggies. This may take longer if the edamame are frozen.

Add spaghetti noodles to the skillet. Stir together until noodles are coated with sauce and veggies mixed throughout. Consider cooking down the sauce as needed.

Sprinkle with toasted sesame seeds, red pepper flakes and green onions if desired.

Serve with more sesame seeds, red pepper flakes, and green onions on the side for everyone to add to taste.