Preheat dutch oven or large skillet on medium heat and swirl 2 tbsp of sesame oil to coat. Add ginger and garlic; sauté for 30 seconds, stirring constantly. Add cabbage and carrots, stir; cover and cook for 6 minutes, stirring once.
In the meanwhile, in a small bowl, combine soy sauce, maple syrup, water, rice vinegar; whisk with a fork and set aside. Also place brown rice noodles in a bowl with boiled water for 3 minutes. Using kitchen scissors cut noodles right in the bowl. Drain and set aside.
Pour sauce over cabbage and carrots; add noodles. Stir everything well. Top with remaining 1 tbsp sesame seed oil, green onions and red pepper flakes (if you wish). A few more stirs and serve hot.