Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Add spaghetti to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Drain and return spaghetti to the same pot, off heat.

While water boils, core, then cut pepper into 1/4-inch slices. Trim snow peas. Thinly slice green onions. Whisk together oyster sauce and teriyaki sauce in a small bowl. Set aside.

Heat a large non-stick pan over medium-high heat. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then beef and garlic puree. Cook, breaking up beef into smaller pieces, until no pink remains, 4-5 min.** Season with salt and pepper.

Add peppers and snow peas to the pan. Cook, stirring often, until veggies are tender-crisp, 2-3 min. Add sauce from small bowl. Cook, stirring often, until sauce thickens slightly, 2-3 min. Remove the pan from heat, then stir in vinegar. Pour stir-fry over noodles in the pot. Season with salt and pepper, to taste, then toss to combine.

Divide beef noodle stir-fry between plates. Top with green onions. Drizzle sriracha over top, if desired.