Bring a large pot of water to a boil, add a pinch of salt, and cook the noodles until just al dente, about 8-10 minutes. Drain and rinse under cold water to stop the cooking and prevent sticking.
While the noodles cook, toast the sesame seeds in a dry skillet over medium heat, shaking often, until golden and fragrant, about 2-3 minutes. Remove from heat and set aside.
In a small bowl, whisk together soy sauce, rice vinegar, maple syrup, minced garlic, and grated ginger until well combined. This will be your flavorful sauce.
Heat the toasted sesame oil in a skillet or wok over medium heat until shimmering and fragrant, about 1 minute. Carefully add a splash of the sauce mixture to the hot oil, listening for a crackle, and toast for about 30 seconds. This releases a smoky, nutty aroma.
Add the drained noodles to the skillet and pour in the remaining sauce. Toss vigorously with tongs or a fork for 2-3 minutes, ensuring the noodles are glossy, well-coated, and heated through. If they start sticking, add a splash of hot water.
Sprinkle the toasted sesame seeds over the noodles, then toss again to distribute evenly. Check the flavor—add more soy or vinegar if needed for balance.
Let the noodles rest for a minute off the heat to allow flavors to meld. Serve immediately, garnished with extra sesame seeds or chopped scallions if desired, for a fragrant and colorful presentation.
