How to Make It

1. Bring a pot of water to a boil.
2. Add the noodles and cook for about 2 minutes, separating them gently. Keep them slightly firm since they will finish cooking in the pan.
3. Reserve some cooking water, then drain the noodles.
4. Melt half the butter in a pan over medium-low heat.
5. Add the minced garlic and sauté until fragrant and lightly golden, without letting it burn.
6. Carefully add a splash of the reserved noodle cooking water.
7. Add the drained noodles, remaining butter, and Japanese mayonnaise.
8. Add the seasoning sachets from both packs.
9. Toss over low heat for 30–60 seconds, until evenly coated and the noodles reach your preferred texture.
10. Add a little more reserved cooking water if the sauce becomes too thick.
11. Transfer to serving plates, top with crispy fried garlic, and serve immediately.