Assassin's ramyun (ramyun all'assassina)

Saute thinly chopped garlic in olive oil until brown.

Add the dry noodles and toast them in the oil as far as possible before anything burns.

Ladle in jarred tomato sauce and a little water and cook it down; when it gets sticky and nearly burns, add more sauce, repeating until the noodles are cooked through and deeply caramelized.

A splash of cream or a little cheese at the end is suggested to offset the acidity.