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1. Bring water to a rolling boil in a saucepan, add the Maggi instant noodles, cook until just al dente, then drain and reserve about a ladle of the starchy cooking water.
2 piece Maggi instant noodles (with tastemaker sachets),
3 cup water
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2. Spread the drained noodles on a plate, gently toss with a drizzle of olive oil to prevent sticking, and set aside.
1 tbsp olive oil
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3. Finely mince the garlic, then place a wide pan over low heat and melt the butter until it foams gently.
2 tbsp unsalted butter,
4 clove garlic
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4. Add the minced garlic to the pan and sauté slowly on low heat until soft, fragrant, and pale golden without browning.
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5. Pour in the heavy cream and whole milk, whisk to combine with the garlic butter, and bring to a gentle simmer over medium-low heat.
0.8 cup heavy cream,
0.2 cup whole milk
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6. Sprinkle in the Maggi tastemaker powder and dried mixed herbs, whisk until dissolved, then simmer the sauce for a few minutes until slightly thickened and silky.
1 piece Maggi tastemaker powder,
0.8 tsp Italian seasoning or dried mixed herbs
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7. Reduce the heat to low, add the finely grated Parmesan in small handfuls while whisking constantly until it melts smoothly into the sauce.
0.8 cup Parmesan cheese (finely grated)
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8. Season the sauce with plenty of freshly cracked black pepper and a pinch of salt, tasting and adjusting the balance of saltiness and pepper heat.
1.5 tsp black pepper (freshly cracked),
0.2 tsp salt
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9. Add the cooked Maggi noodles to the pan, toss gently in the creamy garlic Parmesan sauce, loosening with a splash of reserved noodle water as needed until each strand is glossy and coated.
2 piece Maggi instant noodles (with tastemaker sachets),
2 tbsp fresh parsley (finely chopped, garnish)
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10. Plate the creamy noodles in warm bowls, finish with extra cracked black pepper, a light snowfall of grated Parmesan if desired, and a scattering of chopped fresh parsley on top.
0.8 cup Parmesan cheese (finely grated),
1.5 tsp black pepper (freshly cracked),
2 tbsp fresh parsley (finely chopped, garnish)
By james