Bring a large pot of water to a boil, and add thin spaghetti, following package directions to cook to al dente. A couple of minutes before pasta is to be drained, add broccoli. Cover pot.
1 pound thin spaghetti, 4 cups broccoli florets
While pasta cooks, whisk together sesame oil, rice vinegar, soy sauce, light brown sugar, garlic, and red pepper flakes.
1/3 cup sesame oil, 1/3 cup rice vinegar, 1/3 cup low sodium soy sauce, 2 tablespoons light brown sugar, 2 cloves garlic, dash of red pepper flakes
Drain pasta and broccoli. Pour sesame oil mixture over the pasta and broccoli; mix to coat pasta. Add green onions, and sesame seeds, and toss.
3-4 green onions, 1 tablespoon sesame seeds
Refrigerate for several hours to allow pasta to absorb dressing. Serve cold, or reheat as desired.
Notes
This makes between 4 and 8 servings depending on how much you eat