Measure out your noodles and set a large pot of water to boil over high heat. Once bubbling vigorously, add the rice noodles and cook according to package instructions until al dente, about 8-10 minutes. Drain and rinse with cold water to stop the cooking process and set aside.
While the noodles cook, place a skillet over medium heat and add the toasted sesame seeds. Shake the pan frequently and toast until golden and fragrant, about 2-3 minutes. Immediately transfer to a mortar and pestle or crush lightly with the back of a spoon to release their aroma.
In a small mixing bowl, whisk together the dark toasted sesame oil, soy sauce, fresh lime juice, and maple syrup until smooth. Add the crushed sesame seeds to the mixture and stir to incorporate.
In the skillet, add a splash of sesame oil and sauté the minced garlic and grated ginger over medium heat until fragrant, about 1 minute. The mixture should smell warm and spicy, filling your kitchen with aroma.
Add the cooked noodles to the skillet with the garlic and ginger. Pour the sauce over the noodles and toss vigorously with tongs to coat each strand evenly until glossy, about 1-2 minutes. The noodles should shimmer with sauce and smell nutty and citrusy.
Stir in the shredded cucumber and carrots, tossing gently to combine. The vegetables will add a crisp, cool texture to contrast with the rich, nutty noodles.
Taste the noodles and adjust seasonings if needed—add a squeeze more lime for brightness or a splash more soy for saltiness. If you want extra crunch, sprinkle over additional toasted sesame seeds.
Finish by drizzling a little extra toasted sesame oil over the top for an aromatic finish. Serve immediately, garnished with the remaining toasted sesame seeds and optional sliced scallions for color and freshness.
