Make the sauce. Add the maple syrup, liquid aminos, sesame seeds, ground ginger, sriracha, and black pepper to a small bowl. Whisk together until fully combined and uniform. Set aside. This takes about 60 seconds and you can do it while the water heats up — parallel tasking at its finest.
Cook the noodles. Bring a large pot of salted water to a boil. Add the noodles and cook according to package directions. Drain and rinse under cold water to stop the cooking process and prevent clumping. The cold rinse is particularly important here because the noodles will finish cooking in the pan — you want them slightly firmer than fully done at this stage.
Heat the noodles in sesame oil. Heat the sesame oil in a large pan or wok over medium-high heat. Add the drained noodles and stir continuously for about 2 minutes until they warm through and begin to sizzle in the oil. This step coats every noodle strand in sesame oil before the sauce goes in, which helps the sauce adhere evenly rather than pooling at the bottom of the pan.
Add the sauce. Pour the maple ginger sauce over the noodles and reduce the heat to medium-low. Stir and toss the noodles continuously for 2 minutes, coating them thoroughly in the sauce and allowing it to reduce slightly and concentrate. You will see the sauce go from liquid to a glossy coating on the noodles — that is exactly what you want.
Serve immediately. Remove from the heat. Add the chopped scallions and extra sesame seeds. Divide between three bowls and serve right away. This dish does not wait well — noodles in sauce continue absorbing liquid and soften quickly, so serve the moment it comes off the heat.
