Begin by boiling a large pot of water. Add the rice noodles and cook according to the package directions until tender. Drain and set aside.

While the noodles are cooking, place a large skillet or wok over medium heat and add a tablespoon of oil. Once hot, add the sliced shallots and minced garlic. Cook gently for around 5 minutes, stirring frequently, until they’re aromatic and lightly golden.

Stir in the white parts of the chopped scallions and freshly grated ginger. Keep cooking for an additional 2 to 3 minutes, stirring, until everything softens and releases its fragrance.

Reduce the heat to low and pour in the soy sauce, chili garlic sauce, brown sugar, sriracha, rice vinegar, and toasted sesame oil. Sprinkle in the red pepper flakes if you want an extra spicy kick. Stir everything together to create a smooth, glossy sauce.

Add the cooked noodles into the pan with the sauce. Using tongs, toss the noodles thoroughly until they are fully coated and glossy. Let them sit on low heat for a couple of minutes to soak in all the flavors.

Taste and adjust the seasoning as needed—add more soy sauce for saltiness, more sriracha for heat, or a dash of vinegar for extra tang.

For an extra layer of flavor and texture, toss in cooked vegetables like roasted red peppers, bok choy, or sautéed carrots.

Serve the noodles hot, garnished with the green parts of the scallions and a sprinkle of chili flakes if desired.