Heat oil in a large skillet set over medium-high heat. Cook garlic and ginger for 2 minutes. Add bok choy, tomatoes and yellow pepper; cook for 4 minutes. Pour in broth and soy sauce. Cook for 1 minute or until bok choy is tender.

Meanwhile, cook spaghettini according to package directions; drain well. Stir into skillet with edamame and sesame oil. Sprinkle with green onion, cilantro and sesame seeds.