Bring a pot of water to a boil and cook the 5.2 oz dry noodles according to package instructions, ideally slightly undercooking them. Drain and rinse under cold water.

In a bowl, combine 0.5 cup chopped cilantro, 3 minced garlic cloves, and 0.5 small chopped shallot or onion with 1 tbsp sugar, 1 tsp curry powder, and 0.5 tbsp chili powder.

Heat 0.25 cup olive oil in a large pot over medium heat until small bubbles form, about 2-3 minutes. Pour the hot oil into the cilantro mixture and stir.

Add 1.5 to 2 tbsp vegetarian mushroom oyster sauce, 1 tbsp dark soy sauce, and 2 tbsp lime juice to the bowl. Stir until well combined.

Add the cooked noodles and toss gently to coat them in the sauce. Taste and adjust seasoning if needed.

Serve hot, garnishing with chili oil or additional cilantro and toasted sesame seeds.