Bring a large pot of salted water to a boil. Add the dried Chinese egg noodles and cook according to package instructions until al dente, about 4-6 minutes. Drain and rinse under cold water.

In a mixing bowl, whisk together the low-sodium soy sauce, sesame oil, chili garlic sauce, maple syrup, minced garlic, and grated ginger until smooth.

Transfer the rinsed noodles to a large bowl, pour the sauce over, and toss gently until evenly coated.

Fold in chopped peanuts, green onion whites, and fresh cilantro. Toss for another minute.

Serve in a bowl, garnish with green parts of green onions and toasted sesame seeds. Optionally, add extra chili flakes.