Sesame noodles

Muriel Lovett is not only my mother in law but she also is quite a good cook. She makes a light, refreshing and tangy sesame noodle dish that I attempted to recreate. Fail. The whole meal was an education and edible but not Muriels. I have since found out her recipe and I have ideas on how to tweak the one I used. I am allergic to peanuts and cashews so many of the thai, asian foods call for these ingredients. So as a substitute I use soy butter. Its pretty good usually but I forget that it is quite overpowering so I should reduce the amount called for. The recipe I used did not call for ginger, I think that's really an important flavor component so I would change that. Also, all the vegetables in the noodle dish (better cold the next day) were cooked or blanched. I would add fresh carrots and or cucumber.
Well, it wasn't terrible just not was I was expecting. Here's what I did.
I cooked 12 oz spaghetti (enough for dinner and then lunch the next day for the 2 of us) in salted water for 3 minutes, then added one bunch of cut up broccoli, 4 baby peppers thinly sliced, and 1 onion thinly sliced. I drained the pasta and veggies after 3 more minutes of cooking. Reserving .5 cup of the pasta water. That is tricky for me as I cook pasta usually the way folks cook rice so that I don't waste precious fresh water. I dumped the noodles and veggies into a silicone bowl and placed it in the cockpit to cool off. I whisked together with a fork, .25 cup soy butter, .25 brown sugar, 2 tbsp rice vinegar, 2 tbsp braggs amino acid ( wishing I had tamari), 1 tbsp sesame oil, 4 minced cloves of garlic ( I would have added this to the noodles to take away some of the bite of the raw garlic), and .5 tsp red pepper flakes ( would sub serracha next time) and the reserved pasta water. I added that to the noodles and that part was done. All it had to do is sit and marinate while I heated up some frozen store bought veggie spring rolls in the fry pan...Dinner was served!