That's my dinner... it doesn't get any simpler than this when you're not having instant noodles. I'm getting hungry again as I type this. Just the thought of it makes me hungry. Such a simple dish yet so, so satisfying.
1. Cook your pasta according to the instructions on the packet. It's 6 minutes for this, vermicelli. However, I cooked it to 4 minutes and then cold shocked it in running tap water to stop it from cooking further. Then set it aside.
2. Chop some garlic (I used half a BULB) and cili padi (chili flakes if you prefer) and prepare 1 cup of chicken stock. I use Maggis' concentrated chicken stock where you add 1 tsp of the concentrated stock to 1 bowl of water.
3. Add olive oil generously to a pan. Heat should be moderate or the garlic will end up getting burnt and you'll end up with bitter sauce. Add the garlic and cili padi and saute till golden. If you have white wine, splash some in then add your chicken stock.
4. Add your pasta, cook for about 2 minutes or till your preferred doneness (and dryness) and season with crushed black pepper and salt. As you can see I like mine soaked in sauce.
Done. Bon Appetit.
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