Sauté the garlic and ginger root in peanut oil over low-medium heat. When lightly browned, add the water, soy sauce, and coriander, and bring to a boil.
Add the peanut butter and turn the heat to low as you whisk until the peanut butter and oil are combined and smooth.
Mix in the maple syrup, vinegar, and hot chili oil, remove from heat, and let cool to room temperature.
Noodles: Prepare according to packaged instructions. Rinse under cold water and add to the peanut sauce. Mix well.
The peanut noodles can be served warm or at room temperature.
