Dip 2 pieces of rice paper (or 3 if you want thicker noodles) in warm water then stack together aligned evenly. Place rice paper on cutting board and allow it to rehydrate. As the rice paper is hydrating, brush the bottom and top sides of the stacked rice paper with some oil (to prevent from sticking later). Cut noodles into 1 inch thick noodles or your desired width. Transfer noodles to a bowl of cold water to keep it hydrated until sauce is ready. Repeat with remaining rice paper.

In a bowl, combine red chili flakes, garlic, green onions, sesame seeds, sugar, and gochujang. Set aside.

Heat 2-3 tablespoons of avocado oil in a small pan over medium-high heat until shimmering (but not smoking). Carefully pour the hot oil over the ingredients in the bowl. It should sizzle and release a beautiful aroma. Stir in the soy sauce, chicken broth or water, and a pinch of salt. Mix well.

Drain the rice paper noodles, add to the sauce bowl, and toss thoroughly until the noodles are evenly coated. Taste and adjust the seasoning if needed.

Garnish with chopped cilantro and enjoy!