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Bring a large pot of water to a boil. Add the noodles and cook according to the package directions, cutting off 1 to 2 minutes from the cook time, so the noodles are al dente.
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While the noodles cook, stir together the orange juice, soy sauce, maple syrup, sriracha, garlic, and ginger in a small saucepan. Place over medium heat and bring it to a simmer. Allow to simmer for about 10 minutes. Stir the water and cornstarch together in a small bowl or cup, then add it to the sauce and stir a few times. Allow to simmer 1 minute more, then remove from heat.
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Coat the bottom of a large skillet with oil and place over high heat. When the oil is hot, add the broccoli and white parts of scallions. Stir-fry for about 2 minutes, until the broccoli's color intensifies a bit. Add the noodles and sauce. Continue to stir-fry until the liquid cooks off and the noodles begin to crisp, about 2 to 4 minutes, depending on how crisp you'd like the noodles to be. Remove from heat and add in the sesame seeds and green parts of scallions.
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Divide onto plates and sprinkle with extra sesame seeds and red pepper flakes, if desired.