Garlic Ginger Noodles with Broccoli

1 lb whole grain linguine (or other long noodle, gluten free if need be)
 2 C broccoli florets
 1/4 C slivered almonds
 1 oz. sesame seeds
 1/4 C grapeseed or olive oil
 2 Tbsp soy sauce
 1 tsp Sriracha, Asian hot sauce
 1 Tbsp seasoned rice vinegar
 1 Tbsp honey
 1 jalapeno, seeds and membranes removed, diced
 1 clove garlic, grated or minced very, very fine
 1/4 tsp grated or minced ginger
 1 C chopped cilantro PREPERATION
 Bring a large pot of heavily salted water to a boil and cook noodles until 2 minutes
from being done. Add broccoli and cook for 2 minutes. Drain and set aside.
 Meanwhile, in a bowl whisk together oil, soy sauce, Sriracha, rice vinegar, honey,
jalapeno, garlic, and ginger. Set aside.
 Toast almonds and sesame seeds in a dry pan over medium heat until golden brown,
about 5 minutes. They will start to smell fragrant when they are done, but don't walk
away! They burn fast.
 Combine noodles and broccoli, sauce, almonds and sesame seeds. Add chopped cilantro and toss to combine.  Serve right away, hot, or you can serve it cold.  Delicious!