Bring a pot of water to a boil with a couple tsp of olive oil in it. Boil the glass noodles for 5-7 minutes until cooked through. Immediately strain and run under cold water until completely chilled. Toss with a couple scoops of ice and let sit in the sink until sauce is ready.
Make the sauce
In a pan on the stove, heat the olive oil and sesame oil together until hot, but not smoking.
Add the garlic, lime zest and ginger to a heat-proof bowl and pour the hot oil over them. Add the remaining ingredients and whisk to combine. For a lighter-tasting dish, add 1 Tbsp water.
Prep and serve
Rinse the noodles well with cold water to melt all the ice, then drain thoroughly. Add to the bowl with the dressing, cut the noodles with clean kitchen shears 3 or 4 times, then toss to coat. Garnish with chopped green onion and more cilantro if desired.
Serve cold, either immediately or it can store in the fridge for up to 24 hours.