In a small saucepan simmer vegetable oil for 2 to 3 minutes. Pour hot oil over chilie powder, garlic and ginger and stir together. Once oil has cooled, stir in remaining chile oil ingredients. Set aside.
Bring a large pot of water to a boil, 4 to 5 minutes. Place dry noodles into a shallow dish. Pour boiling water over noodles and allow noodles to soften completely, about 10 minutes.
Drain and pour noodles into a large bowl. Top with 3/4 of garlic chili oil toss together until completely coated.
Transfer coated noodles to a platter and top with remaining oil. Top with crushed peanuts and serve.