Begin by bringing a large pot of salted water to a rolling boil. Add the egg noodles and cook according to the package instructions until they are al dente, usually about 5–7 minutes. Once cooked, drain the noodles in a colander and set them aside.

In a wok or large frying pan, heat 2 tablespoons of vegetable oil over medium heat for about 1 minute until shimmering but not smoking.

Add the minced garlic to the hot oil, sautéing for about 30 seconds until fragrant but not browned.

Stir in the red chilli flakes and sauté for another 30 seconds to infuse the flavor.

Pour in the soy sauce, oyster sauce, sesame oil, and sugar. Mix well and let simmer for about 1 minute.

Add the drained noodles to the wok and toss them in the sauce. Stir-fry for 2-3 minutes until well coated.

Adjust salt to taste and gently fold in the chopped spring onions.

Remove from heat, transfer to serving bowls, and garnish with fresh coriander if desired. Serve immediately.