I made this last night, it took one hour total from starting to chop to setting on the table. I cut back the vinegar as suggested by everyone (1.5 TBLS) , added 1 TBLS of Asian garlic pepper sauce (comes in a jar in the Chinese food section) LOTS more garlic as we love it, halved the amount of snap peas and added some broccoli and mushrooms to bring the veggies up to 2 cups. Towards the end I separated out some for leftovers then added shredded napa cabbage and shredded carrots to the pan, warmed and served with garlic Parmesan bread. Very good meal and lots of leftovers.
When I have spaghetti-type leftovers, I like to heat a small cast iron skillet in the toaster oven, swipe with olive oil when it's hot, then dump in the spaghetti leftovers to warm up. The hot skillet gives the bottom and sides some crunch.