Bring a large pot of salted water to a rolling boil. Add pasta and cook according to package instructions until al dente, about 8-10 minutes. Drain and set aside.

In another pot, bring water to a boil. Blanch broccoli for 2 minutes. Transfer to ice water to stop cooking, or drain if you prefer crunchy texture.

In a jar, combine soy sauce and ginger. Seal tightly and shake until blended. Set aside.

Heat sesame oil in a skillet over medium heat. Sauté garlic for 1 minute until fragrant.

Add blanched broccoli to the skillet and sauté for 2-3 minutes. Pour in sauce and cook for an additional 4 minutes.

Add drained pasta to the skillet and toss to combine. Cook for 1-2 minutes until heated through.