Bring a large pot of water to a boil. Add the spaghetti or rice noodles and cook according to package instructions until al dente. Drain and set aside.

In a saucepan over medium heat, add the sesame oil. Once hot, add the minced garlic and sauté for about 1-2 minutes, until fragrant but not browned.

In a mixing bowl, combine the soy sauce, rice vinegar, and maple syrup. Add this mixture to the saucepan with the garlic and bring to a simmer. Allow to cook for 2-3 minutes to combine the flavors.

If using, add the mixed vegetables into the saucepan and cook for an additional 2-3 minutes until just tender.

Add the drained noodles to the saucepan and toss to combine with the sauce and vegetables. Use tongs or chopsticks to ensure the noodles are evenly coated.

Serve hot, garnished with chopped green onions and toasted sesame seeds.

Feel free to customize the dish by adding your favorite vegetables or proteins like tofu for a heartier meal.

For a spicier kick, consider adding red pepper flakes or sriracha to the sauce.

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently before serving.