Mix tahini, water, lemon juice,minced garlic, minced ginger, maple syrup, tamari, sriracha sauce, and salt and pepper.
Bring a large pot of water to a boil. Add rice noodles and cook 5-7 minutes (depending upon the size of noodles), or until tender but still chewy. Drain water.
Toss noodles with tahini sauce.
Divide into bowls. Sprinkle chopped green onions and red pepper flakes on top.
Notes
This recipe will last about 5 days in an airtight container in the fridge.