This is not difficult to make and easy to adjust to your likes or to what vegetables are available in your refrigerator.

1 pound thin whole grain spaghetti
3/4 c. vegetable oil
1/4 cup rice wine vinegar
1/3 cup soy sauce
3 tablespoons dark sesame oil
1 tablespoon honey
2 garlic cloves, minced
2 teaspoon grated fresh ginger
3 tablespoons toasted white sesame seeds, divided (optional)
1/2 cup smooth peanut butter
An assortment of fresh vegetables (I used broccoli, carrots, red bell pepper)
4 scallions, sliced diagonally
3 tablespoons chopped fresh parsley or cilantro leaves

Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package directions.
Drain and set aside.

Cut your fresh vegetables into pieces and cook in the microwave until crisp tender.

FOR THE DRESSING:
Whisk together the vegetable oil, rice wine vinegar, soy sauce, sesame oil, honey, garlic, ginger, 2 tablespoons sesame seeds and peanut butter in a medium bowl.

Combine the spaghetti, vegetables and scallions in a large bowl.

Pour the dressing over the spaghetti mixture. Add the remaining 1 tablespoon of sesame seeds and the parsley or cilantro and toss together.