Cook your spaghetti in a large pot of well-salted water, according to the package instructions.
Drain well, but do not rinse. Transfer to large bowl or back into pot. Toss in olive oil.
In a small bowl, mix the soy sauce, sesame oil, mirin, sriracha and sesame seeds and sliced green onions/scallions. Add to spaghetti and mix well.
Serve garnished with extra sesame seeds and green onion.
Notes
Add in diced bell pepper, grated carrot and baked tofu cubes to make this a full meal all by itself.Add finely minced/crushed garlic and ginger to sauce for pop of flavor.This dish will keep in the refrigerator for 3-5 days.Substitution Options:
Spaghetti: Switch up the noodles by using rice noodles, linguini or angel hair. If you have a long pasta that you like and will hold up to sauce, feel free to try it in this recipe.
Olive oil: sub with more sesame oil, avocado oil or other neutral tasting oil (I would not recommend coconut oil)
Soy sauce: sub with tamari or coconut aminos
Mirin: sub with honey or agave nectar
Sesame oil: If you have sesame oil, use it. It really makes this dish. But, if you don't have it, sub with more olive oil.
Sriracha hot sauce: sub with chili garlic sauce or your favorite hot sauce to switch up the flavors. If you don't want any spiciness, omit the sriracha.