In a cold saucepan, combine 1/2 cup of canola or vegetable oil with 4 minced garlic cloves and 1 finely chopped shallot. Heat over medium-low for about 5-6 minutes, stirring constantly until the garlic turns light golden and the shallots caramelize.

Stir in 1 tablespoon of grated ginger and let it cook for about 30 seconds until fragrant. Next, sprinkle in 1 tablespoon of Korean chili flakes, 2 tablespoons of sesame seeds, 1 tablespoon of granulated sugar, and 1 tablespoon of sesame oil. Sauté together for another minute.

Remove from heat and mix in 2 tablespoons of rice vinegar and 3 tablespoons of reduced sodium soy sauce. Return it to low heat, stirring gently for a minute until it begins to simmer slightly.

Bring a large pot of water to a rolling boil. Add in 8 oz of dried ramen noodles, cooking them according to package instructions, usually 3-4 minutes for al dente texture. Drain the noodles and transfer them to a large mixing bowl.

Toss the hot drained noodles into the saucepan with the garlic chili oil mixture, ensuring they are well-coated. Stir for about 1-2 minutes, allowing the noodles to absorb the aromatic oil.

Serve hot by plating into bowls and garnish with sliced green onions and toasted sesame seeds.