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Cook the noodles according to the package instructions. Drain and set aside.
In a large pan or wok, heat the chili crisp over medium heat.
Add the green onion and garlic to the hot oil and sauté for 1 to 2 minutes, until it becomes fragrant, being careful not to burn it.
Add the cooked noodles to the pan and toss them in the garlic-infused chili oil until well-coated.
In a small bowl, mix the soy sauce, rice vinegar, sesame oil and sugar. Pour this sauce over the noodles and toss to combine. Adjust the seasoning to taste.
Continue to cook for an additional 2 to 3 minutes, allowing the flavors to meld and the noodles to absorb the sauce.
Once the noodles are well-coated and heated through, remove the pan from the heat.
Serve the chili oil garlic noodles hot, garnished with chopped green onions and sesame seeds. ENJOY!