Garlic Noodles

We made garlic noodles for Thanksgiving (one of many dishes) and used this recipe, more or less. We couldn't find Maggi's seasoning sauce (what is that?) and, the first time we made it, we didn't have any fish sauce. It still came out OK.

Here's the recipe from http://rasamalaysia.com/garlic-noodles-recipe/2/, with our edits:

Garlic Noodles

Ingredients: 
20 oz yellow noodles [-- preferably the fat, yellow, "Shanghai-style" ones (they come in the refrigerated section)]
1 heaping tablespoon grated Parmesan cheese
Water, for boiling the noodles

Garlic Sauce:
1 stick unsalted butter (same as 1/2 cup) [-- I strongly recommend cutting this in half!!!!]
2 heaping tablespoons minced garlic, or more to taste
1 tablespoon Maggi seasoning sauce [-- I couldn't find this, so I left it out. Apparently it's similar to soy sauce.]
1 tablespoon oyster sauce
1 tablespoon fish sauce [-- also leave-out-able, if needed]
1 tablespoon sugar

Method: 

1. Rinse the yellow noodles with running water to discard the oil from the noodles. Drain and set aside. 
2. Heat up a pot of water until boiling. Add the noodles into the boiling water and cook the noodles unitl al dente, or for a few minutes. You can taste the texture of the noodles while cooking. Do not overcook as the noodles will turn soggy. Transfer the noodles out and drain dry.
3. Prepare the garlic sauce using a saute pan on medium to low heat. Add the butter into the pan and when it melts, add the garlic and saute until aromatic but not browned. Add all the seasonings into the pan, stir to combine well. Transfer the garlic sauce into a small bowl.
4. To serve, just toss all the noodles with the garlic sauce. Add the cheese, toss to combine well. [With the omission of the Maggi seasoning sauce and the fish sauce, I found it necessary to season with salt and pepper, to taste.]
5. Serve immediately.