In a medium saucepan, pour in canola oil and add minced garlic and thinly sliced shallots. Place the saucepan on low heat and allow it to simmer gently for 5-6 minutes until garlic turns golden and shallots caramelize.

Stir in the grated ginger and let it cook for about 1 minute until fragrant. Then add the Korean chili flakes, toasted sesame seeds, granulated sugar, and sesame oil. Stir for another minute.

Carefully add the rice vinegar and low-sodium soy sauce to the infused oil. Allow this to simmer for 1-2 minutes before removing from heat. Mix in the sliced green onions.

Bring a pot of water to a rolling boil. Add the dried ramen noodles and cook according to package instructions, usually around 3-4 minutes. Drain well.

In a large mixing bowl, toss the hot noodles with the garlic chili oil sauce until every strand is well coated. Season with a pinch of salt, garnish with sliced green onions and toasted sesame seeds.