Boil a large pot of water over high heat, add wide wheat noodles, and cook according to package instructions until al dente, around 6-8 minutes. Reserve ¼ cup of starchy cooking water before draining.

In a large skillet, heat neutral oil over medium heat. Add finely diced garlic and the white parts of green onions, sauté for 30 seconds until fragrant. Sprinkle in red chili flakes and white sesame seeds, toasting until garlic is golden and onions are crispy, about 2-3 minutes.

Stir in red chili powder and mix for an additional minute. Pour in reserved starchy water, stirring to combine, then remove from heat.

Incorporate chicken bouillon powder, dark soy sauce, all-purpose soy sauce, rice vinegar, and brown sugar, stirring until well combined. Adjust seasonings to taste.

Add the cooked noodles to the skillet, tossing until well coated with the sauce. Drizzle with toasted sesame oil, fold in green parts of the onions, and serve hot garnished with sesame seeds and chili crisp.