Bring a large pot of water to a rolling boil over high heat. Add spaghetti and cook 6-8 minutes or until al dente. Drain and rinse under cold running water; set aside.
In a small bowl combine soy sauce, honey, rice vinegar, sesame oil, and sriracha; whisk and set aside.
Meanwhile, heat olive oil in a large frying pan or wok on the stove over medium-high heat. Once hot, add the bell peppers, carrots, and mushrooms; stir fry for 2 minutes. Add the snow peas and cook an additional 3-4 minutes or until tender. Add the garlic and cabbage; cook until fragrant and cabbage is softened, about 2 minutes.
Add drained noodles and teriyaki sauce. Quickly stir-fry on high heat for 1-2 minutes, stirring constantly, until sauce coats the noodles. Serve immediately.