Pour water in a pot. Let it heat a bit. Drop the noodles.

Don’t break them unless you want to. I usually snap them once — easier to stir.

Boil for around 2 minutes. Stir once or twice.

When soft but still slightly firm, turn the gas off. Drain the water.

Set it aside. That’s it.

Now heat a pan. Add butter. Wait till it melts.

Throw in the garlic. Hear that sizzle? That’s the good part.

Keep stirring. Let it turn golden. Don’t let it burn — once it’s brown, it turns bitter.

Now toss in chili flakes and black pepper.

The smell right now? Amazing. Every time I do this, I forget I’m just making Maggi.

Add the noodles straight into the garlic butter mix.

Sprinkle the tastemaker. Stir slowly, coat it evenly.

Now — squeeze in that lemon.

You’ll hear a tiny hiss, see steam rise. That’s flavor talking.

Taste it. Too lemony? Add a touch more butter.

Too plain? Add another shake of chili.

You’ll know when it’s right — it just smells perfect.

Or don’t. I mean, you can eat right from the pan. I usually do.

If you want to be proper, sprinkle coriander or oregano.

Take a forkful.

That mix — buttery garlic, tangy lemon, soft noodles — hits exactly where it should.