Start by preparing the ingredients:

1. Thinly mince the garlic.
2. Thinly chop the scallion.
3. Measure the oil, gochugaru, sesame seeds, and salt.

Cook the rice noodles by soaking them in hot water:

1. Bring a large pot of unsalted water to a boil, then turn the heat off and remove from the stove.
2. Add the rice noodles to the pot (the noodles should be completely covered) and swish them around to separate them.
3. Soak the noodles in the hot water for about 3-5 minutes or until al dente (with some chewiness to it but still firm). Taste the noodles to make sure they reach the desired consistency.
4. Drain the noodles using a colander.
5. Rinse the noodles under cold water to stop the cooking process. Drain well.
6. Leave the noodles in the colander and add 1 teaspoon of neutral vegetable oil. Coat the noodles to keep them from sticking together. Set aside.

Make the garlic chili oil:

1. In a wok or a non-stick pan, heat vegetable oil over medium-low heat.
2. Add the minced garlic and cook for 2 minutes or until fragrant and lightly colored.
3. Add the gochugaru and toasted sesame seeds and cook for another minute. 

Assemble the garlic chili oil noodles:

1. Add the rice noodles, scallion, and salt. 
2. Sauté for two minutes, stirring well to coat all the noodles and combine all the ingredients nicely (kitchen tongs are super useful to do so). 

Finish the dish:

1. Plate the noodles in pasta bowls.
2. Top with extra thinly chopped scallion, and cilantro, and serve immediately.

Enjoy with a glass of chilled off-dry Riesling!