Bring a large pot of water to a boil. Cook the brown rice noodles according to the package directions until tender but not overly soft.

While the noodles cook, mince the garlic very finely or press it through a garlic press.

Heat the neutral oil in a large skillet over medium-low to medium heat. Add the minced garlic and sauté briefly until fragrant and lightly golden around the edges. Watch it carefully to prevent burning.

In a medium bowl, whisk together the soy sauce or tamari, vegetable broth, rice vinegar, toasted sesame oil, honey or maple syrup, tahini, sriracha, and ground ginger.

Continue whisking until the tahini is fully incorporated and the sauce looks smooth.

Pour the prepared sauce into the skillet with the sautéed garlic and stir well.

Bring the sauce to a gentle simmer and cook for 2–3 minutes, stirring frequently, until it thickens slightly.

Drain the cooked noodles thoroughly and add them directly to the skillet.

Toss the Garlic Sesame Noodles until every strand is evenly coated in the warm sesame garlic sauce.

Serve immediately, topped with sliced scallions, red pepper flakes, and crushed peanuts if desired.