Begin by boiling water in a large pot. Once the water reaches a rolling boil, add the rice noodles and cook according to the package instructions, usually about 4-6 minutes until they are tender yet firm (al dente). Drain the noodles in a colander and rinse briefly with cold water to prevent sticking, then set them aside for later.

In a large skillet or wok, heat 2 tablespoons of neutral oil over medium heat until shimmering, about 1 minute. Add the minced garlic and grated fresh ginger, stirring continuously for approximately 1 minute or until fragrant and golden.

Pour in the soy sauce, chili garlic sauce, sesame oil, maple syrup or honey, rice vinegar, and optional red pepper flakes into the skillet with the sautéed garlic and ginger. Allow the sauce to simmer for 1-2 minutes, so the flavors meld together and the sauce slightly thickens.

Gently toss the cooked rice noodles into the skillet, using tongs or a spatula to coat each noodle evenly in the spicy sauce. Stir-fry for an additional 2-3 minutes over medium heat.

Remove the skillet from heat and transfer the Spicy Chili Garlic Noodles to a serving dish. Top with chopped green onions, toasted sesame seeds, and fresh herbs like cilantro or Thai basil. Serve immediately with lime wedges on the side.