Bring a large pot of water to a boil. Add the dried rice noodles and cook according to package instructions until tender, about 4-5 minutes. Drain and rinse under cold water to stop cooking. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and chopped red chili to the skillet. Sauté for 1-2 minutes until fragrant but not browned.
In a small bowl, mix together the soy sauce, chili garlic sauce, sesame oil, and sugar until sugar dissolves.
Add the cooked noodles to the skillet and pour the sauce mixture over them. Toss well to coat the noodles evenly with the sauce. Cook for 2-3 minutes, stirring frequently.
Remove from heat and stir in the sliced green onions.
Transfer the spicy noodles to serving plates and sprinkle with toasted sesame seeds before serving.