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Prepare stir fry noodles according to package directions.
Heat a large sauté pan over medium high heat. Once hot, coat the bottom of the pan with cooking oil and add the garlic and cook until fragrant (about 15-30 seconds). Add chicken and allow to cook until golden brown and no pink remains (about 4-5 minutes).
Lower the heat to medium low and add the soy sauce, peanut butter, maple syrup, and sriracha sauce. Stir until the peanut butter clumps are gone and it is well incorporated into a sauce.
In a small bowl, combine the water and cornstarch. Stir into the sauce and allow to simmer until thickens slightly and has a creamy appearance. Remove from heat.
Add the cooked and drained noodles. Mix the noodles into the sauce evenly coated. Garnish with scallions, sesame seeds, and chopped peanuts. Serve warm.