Begin by bringing a large pot of water to a rolling boil over high heat. Once boiling, add your dry noodles and cook according to the package instructions, but aim to undercook them slightly for optimal chewiness, about 1-2 minutes less. After cooking, drain the noodles in a colander and rinse them under cold water to stop the cooking process. Set aside while you prepare the sauce.

In a heatproof bowl, finely chop the fresh cilantro and add it to the bowl alongside the minced garlic and finely diced shallot. Sprinkle in the curry powder, sugar, and optional chili powder. Use a spatula to mix the ingredients lightly together, allowing their scents to mingle.

On the stovetop, grab a medium pot and pour in the olive oil. Heat the oil over medium-high heat for about 3-4 minutes, watching closely for a shimmer. Test the oil's heat by placing a small piece of garlic in it; it should sizzle immediately.

Carefully pour the hot olive oil over the cilantro mixture from Step 2. Stir thoroughly to combine, then add the vegetarian mushroom oyster sauce, dark soy sauce, and fresh lime juice. Mix well until all ingredients are evenly incorporated into a glossy sauce.

Now, add the cooked noodles to the sauce mixture in the bowl. Use tongs or a spatula to gently toss the noodles, ensuring each strand is well coated in that zesty, flavorful sauce.

Plate the noodles in a large serving bowl, and if desired, drizzle with a bit of chili oil or sprinkle with additional chili flakes for an extra kick. Serve immediately while hot.