Heat a large pot over medium-high heat. Once it’s hot, add in that olive oil, followed by the shredded cabbage and carrots. Sauté for about 5 minutes until the veggies start to soften up.

Add the soy sauce, brown sugar, ground mustard, ground ginger, and garlic powder to the pot. Stir it all up and let it meld for an aromatic experience.

Add your spaghetti and pour in 3 ½ cups of water. Stir to combine.

Let this boil uncovered for about 15-18 minutes, stirring every few minutes. Stir more often towards the end to avoid noodle sticking.

Remove from heat and toss in your sesame seeds. Serve immediately, optionally garnishing with more sesame seeds and chopped green onions.