In a frying pan, heat the vegetable oil over medium heat. Add minced garlic and red chili flakes, stirring frequently until the garlic is golden brown.

Remove from heat and stir in soy sauce. Set aside to cool.

In a large pot, bring water to a boil. Add the Szechuan noodles and cook according to package instructions until al dente.

Drain the noodles and rinse under cold water to stop cooking. Set aside.

In a bowl, whisk together soy sauce, rice vinegar, sesame oil, sugar, and cornstarch until smooth.

In a large mixing bowl, combine the cooked noodles, garlic chili oil, and sauce. Toss well to coat the noodles evenly.

Serve the noodles in bowls, garnished with sliced scallions and chopped cilantro.