Bring a pot of water to a boil. Add the noodles and cook according to the package instructions until cooked through but still chewy, about 5 minutes. Drain well and transfer the noodles to a serving bowl.

While the noodles are cooking, add the neutral oil to a small saucepan and heat until very hot and just beginning to smoke. You can also test the oil by dipping the end of a wooden chopstick into it. If small bubbles form steadily around the chopstick, the oil is ready.

Add the minced garlic, scallions, light soy sauce, Chinese black vinegar, sesame seeds, Thai chili peppers, and Sichuan chili powder directly over the cooked noodles.

Carefully pour the hot oil over the aromatics and chili powder. It should sizzle as it hits the ingredients.

Toss everything together thoroughly until the noodles are evenly coated in the chili garlic sauce. Serve immediately.