Mix the final three ingredients to form a sauce.
Add the garlic and shallot in a frying pan with vegetable oil and fry for 5 minutes until soft.
Throw in the rice noodles and the sauce and cook until aromatic. Serve in a bowl and eat with chopsticks.

2 cloves garlic, sliced thin
Vegetable oil
1 shallot, sliced thin
8 oz rice noodles, cooked to package instructions
¼ cup Soy Sauce
¼ cup Gochujang sauce
3 tablespoon rice vinegar
optional garnishes; scallion or edamame