Begin by cooking the rice noodles according to the package instructions. Typically, this means boiling them for about 4-6 minutes until they are tender but still slightly firm. Drain and rinse under cold water.

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

Lower the heat and stir in the soy sauce, chili garlic sauce, sesame oil, maple syrup, and rice vinegar. Allow it to simmer for 1-2 minutes, stirring occasionally.

Add the drained rice noodles to the skillet, tossing them in the sauce. Stir-fry for an additional 2-3 minutes until well-coated and heated through.

Remove from heat and garnish with chopped green onions, toasted sesame seeds, and optional herbs. Serve immediately with lime wedges.