Bring a pot of water to a boil and cook the noodles until one minute short of al dente. Reserve about 1/4 cup of the noodle water, then rinse and drain the noodles.
Heat a pan over medium heat with a bit of oil. Add the minced garlic and cook until fragrant, about 30 seconds.
Add the heavy cream, light soy sauce, sugar, and curry roux cube. Mix until the roux fully dissolves and the sauce is smooth.
Add the noodles and the reserved noodle water, then toss until the sauce clings to the noodles.
Transfer to a bowl and garnish with sesame seeds, scallions, and red chili flakes.
