San Francisco style garlic noodles

Stir soy sauce, oyster sauce, Worcestershire sauce, fish sauce, sesame oil and cayenne together and set the sauce aside.

Prep the minced garlic, butter, grated Parmesan and sliced green onion before going to the stove, because the dish comes together fast.

Melt the butter in a skillet over medium heat; as soon as it bubbles add the garlic and cook, stirring, about one minute, just to take the raw edge off without browning.

Stir the sauce in immediately, which stops the garlic cooking further, then turn off the heat and reserve.

Cook the spaghetti in very generously salted boiling water the full time, not al dente.

Lift the noodles straight out with tongs into the pan without draining, so a little water comes with them, and toss until completely coated.

Stir in the Parmesan, loosening with more pasta water if it gets dry.

Plate and finish with red chili flakes and sliced green onions.