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Bring a large pot of water to a rolling boil.
Add ramen noodles and cook 2–3 minutes until al dente; drain and set aside.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, chili garlic sauce, sugar, and water; set sauce aside.
Heat neutral oil in a large skillet or wok over medium heat until shimmering.
Add minced garlic and cook 30 seconds until fragrant, without browning.
Add drained noodles to the skillet and pour sauce over them.
Toss constantly with tongs for 1–2 minutes until sauce thickens and coats noodles.
Divide noodles among serving bowls and garnish with sliced green onions.
If desired, sprinkle red pepper flakes for extra heat.