Heat the oil. With the stove set to medium, cook the garlic until golden brown and the oil has been infused with garlicky goodness.
Turn off the heat. Add the noodles to the garlic and oil. Add the rice vinegar and light soy sauce. Toss to blend everything together.
Divide the noodles between two bowls. Add the chicharrónes. Top with the poached eggs. Sprinkle in the toasted sesame seeds and cilantro. Serve at once.