1red bell pepperseeded, deveined, and thinly sliced
1orange or yellow bell pepperseeded, deveined, and thinly sliced
¼small red cabbagefinely sliced
Combine the soy sauce, vinegar, chili garlic sauce, and honey in a measuring cup or small bowl. Set aside.
Bring a large pot of salted water to a boil. Add the spaghetti and cook for 4 minutes. Drain, rinse with cold water, then spread onto a plate or sheet pan. Add 1 tablespoon oil and toss to coat. Set aside.
In a large skillet or wok, heat the remaining 2 tablespoons oil over medium-high heat. Add the ginger and garlic, and cook, stirring for 30 seconds. Add the vegetables and cook, stirring occasionally, until crisp tender, about 5 minutes. Add the spaghetti and sauce to the pan and cook, stirring, for another 2 minutes or until everything is heated through. Serve.