Cook noodles just shy of al dente according to package directions. Drain and add to a large skillet.
In a medium bowl whisk together coconut aminos, toasted sesame oil, rice vinegar, coconut sugar, chili paste, chicken broth, corn starch, and ground ginger. Add to noodles and toss to combine.
Cook noodles over medium-low heat for 3-5 minutes, or until sauce is warmed.
Serve noodles garnished with peanuts, green onions, and sesame seeds. Enjoy!