Bring a large pot of salted water to a rolling boil over high heat. Add the dried Chinese egg noodles (or spaghetti) and cook according to package instructions, usually around 4–6 minutes, until al dente. Once cooked, drain the noodles in a colander and rinse them under cold water to stop the cooking process and prevent sticking. Set the noodles aside to cool.

In a small mixing bowl, whisk together ¼ cup of low-sodium soy sauce, 2 tablespoons of sesame oil, 1 tablespoon of rice vinegar, 1 tablespoon of chili garlic sauce, and 1 tablespoon of maple syrup (or honey). Add 1 minced garlic clove and 1 teaspoon of freshly grated ginger to the mixture. Whisk until all ingredients are well combined and set the sauce aside.

In a large mixing bowl, add the cooled noodles and pour the prepared sauce over them. Toss the noodles with the sauce until they are evenly coated, about 1–2 minutes.

Sprinkle ½ cup of chopped peanuts and the white parts of the sliced green onions over the noodles. Toss gently to incorporate these crunchy elements. If using, add fresh cilantro at this stage.

Transfer the noodles to a serving bowl and top with the green parts of the green onions and toasted sesame seeds. Add chili flakes for extra heat, if desired. Serve warm or refrigerate for a cold meal later.