Start by bringing a large pot of salted water to a boil over high heat. Once boiling, add the egg noodles and cook them according to the package instructions, draining when done.

In a large wok or pan, pour in vegetable oil and heat it over medium heat until shimmering.

Add minced garlic to the hot oil, stirring continuously for about 30 seconds until fragrant.

Quickly stir in the red chilli flakes and sauté for another 30 seconds.

Pour in the soy sauce, oyster sauce, sesame oil, and sugar, mixing well to create a cohesive sauce. Let simmer for about a minute.

Add the cooked noodles into the pan, tossing them with the sauce to ensure they are evenly coated.

Taste the noodles and adjust the seasoning with an extra pinch of salt if needed. Fold in chopped spring onions.

Transfer the noodles to a serving dish and garnish with fresh coriander before serving hot.