Boil a large pot of water on high heat. Once boiling, add noodles and cook according to package instructions (4–6 minutes). Drain and set aside.

In a large skillet or wok, heat 2 tablespoons of oil over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds).

Stir in chili paste and soy sauce, combining well. Simmer for 1–2 minutes.

Push sauce to one side, crack eggs into cleared area and scramble until just set (1–2 minutes).

Add drained noodles, mixing thoroughly into sauce and scrambled eggs. Toss vigorously for 1–2 minutes.

Transfer to serving plates. Garnish with green onions and sesame seeds. Serve hot.