Bring a large pot of water to a boil. Cook the brown rice noodles according to the package directions until tender. Drain and set aside.

While the noodles cook, mince the garlic very finely.

Heat the neutral oil in a large skillet over medium-low heat. Add the garlic and sauté gently until fragrant and lightly golden around the edges. Avoid letting it burn.

In a medium bowl, whisk together the low-sodium soy sauce, vegetable broth, rice vinegar, toasted sesame oil, honey or maple syrup, tahini, sriracha, and ground ginger. Continue whisking until smooth.

Pour the sesame sauce into the skillet with the golden garlic. Stir well and simmer gently for 2–3 minutes, or until the sauce begins to thicken.

Add the cooked noodles and toss thoroughly until every strand is coated. These Garlic Sesame Noodles should look glossy and evenly covered in the creamy sesame garlic sauce.

Remove from the heat and serve warm with sliced scallions, red pepper flakes, and crushed peanuts.