Boil a pot of water over high heat. Cook the wide wheat noodles according to package instructions until al dente, usually 5-7 minutes. Reserve ¼ cup of starchy water, then drain the noodles.

In a medium pan, heat 2 tablespoons of oil over medium heat. Add 3 finely diced garlic cloves, the white parts of 2 green onions, 2-3 teaspoons of red chili flakes, and 1 teaspoon of white sesame seeds. Stir for 2-3 minutes until garlic turns golden.

Sprinkle in ¼ teaspoon of red chili powder and stir for another minute. Pour in the reserved starchy water, mixing well to combine.

Stir in ½ teaspoon of chicken bouillon powder, 2 teaspoons of dark soy sauce, 1 tablespoon of all-purpose soy sauce, 1 teaspoon of rice vinegar, and 2 teaspoons of toasted sesame oil. Add ½ teaspoon of brown sugar and the green parts of green onions.

Add the drained noodles to the sauce in the pan. Toss with tongs or a fork until noodles are fully coated in the chili oil mixture.

Transfer the noodles to serving bowls. Top with chili crisp, sesame seeds, and additional green onions if desired.

Serve immediately while hot. Enjoy your flavorful Garlic Chili Oil Noodles!