In a large pot add water and bring to a boil, once the water has reached a boil add in the baking soda with your spaghetti noodles. Once cooked, strain and set aside.
Quickly sauté your garlic and remove from heat, about 3-4 minutes or until aromatic, making sure it does not burn.

In a measuring cup mix together the soy sauce, sesame oil, agave, ginger, sriracha and sautéed garlic. This will be your lo mein sauce.
In a large skillet, over medium high heat, sauté your onion in a bit of sesame oil, about halfway to the translucent point or 3-4 minutes. Add in your remaining vegetables and sauté until cooked through. The time will depend on your texture preference and type of stove you use. Typically about 8 minutes. Reduce heat.
Add in 1/2 of sauce to your cooking vegetables, sautéing until a bit reduced. Add the rice vinegar, spaghetti noodles and remaining sauce.
Return your skillet back to medium heat and cook until slightly thickened. Stir often to ensure there is not any sticking.
Remove from heat. Serve topped with sesame seeds, chives or green onion.

8 oz spaghetti noodles
2 tablespoon baking soda
2 tablespoon soy sauce
1 teaspoon sesame oil
2 teaspoon agave syrup
1/4-1/2 teaspoon sriracha, or to taste
1/2 teaspoon ginger, ground
1 tablespoon rice vinegar
2 cloves garlic, minced
2 cup broccoli
1 onion
1 carrot
2 cup button mushrooms