Bring a large pot of salted water to a boil. Once boiling, add your choice of noodles and cook until just shy of al dente, about 3-4 minutes. Drain and set aside.

In a heat-proof bowl, combine minced garlic, chopped spring onions, fresh herbs, and chopped red peppers. Add sesame seeds and gochugaru, stir in dark soy sauce, lime juice, and oyster sauce until evenly mixed.

Pour neutral-flavored oil into a saucepan and heat over medium-high heat until shimmering, around 2-3 minutes. Test with a wooden chopstick; if it sizzles, it's ready.

Add the drained noodles into the bowl with the sauce. Toss the noodles gently for about 1-2 minutes until thoroughly coated.

Transfer the noodles to serving bowls. Top with chopped spring onions and a sprinkle of sesame seeds, adding herbs and lime wedges on the side.