Discard the seasoning packet from the dry ramen noodles, then set the noodles aside. In a large pot, bring 6 cups of water to a rolling boil on high heat. Add the ramen noodles and cook for about 2 minutes.

While the noodles are cooking, combine 1 tablespoon of cornstarch with 2 tablespoons of water in a small bowl to make a slurry. Set this aside.

In a medium pot, whisk together 1 cup of water, 1/4 cup of soy sauce, 2 tablespoons of maple syrup, 2 tablespoons of rice vinegar, and 1 tablespoon of toasted sesame oil over medium-high heat. Add the chili garlic sauce and crushed red pepper flakes. Bring to a boil.

Once boiling, lower the heat and stir in the cornstarch slurry. Allow to simmer for 2-3 minutes until thickened.

Drain the noodles in a colander and return them to the pot. Pour the thickened sauce over the warm noodles and stir gently to coat. Cook on medium-high heat for 3 minutes.

Remove from heat, garnish with chopped scallions and sesame seeds, and serve immediately.