Begin by bringing a large pot of salted water to a rolling boil. Add the egg or rice noodles and cook according to package instructions until al dente, about 3–5 minutes. Drain and rinse under cold water.

In a large skillet, heat oil over medium heat. Add minced garlic and sauté for 30 seconds. Stir in chili paste and soy sauce and cook for 1-2 minutes until bubbling.

Push the sauce to one side of the skillet. Add the whisked eggs to the cleared side and cook until just set, about 1-2 minutes. Fold the scrambled eggs into the sauce.

Add the drained noodles to the pan, tossing with the sauce and eggs evenly. Stir for 2-3 minutes to allow the flavors to meld.

Plate the Dragon Noodles hot and garnish with chopped green onions and sesame seeds. Serve immediately.