Bring water to a boil in a large saucepan over medium to high heat. Add the rice noodles to the boiling water and let cook for about 4-5 minutes.
As the rice noodles are cooking, begin making the homemade sauce, and saute the mushrooms in Fly By Jing's chili crisp. Combine the following ingredients: maple syrup, miso paste, tahini, toasted sesame oil, shoyu sauce, rice vinegar, freshly minced garlic, freshly grated ginger, spicy zhong sauce from Fly By Jing, stirring to combine completely. When the rice noodles are finished cooking, remove from the heat. Using tongs, remove the noodles from the cast iron skillet and place directly into the sauce bowl.
Stir to combine and coat the noodles in the homemade sauce.
Plate the spicy miso noodles, and top with white sesame seeds.
Enjoy!