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Pour 2 teaspoons (9.9 ml) of vegetable oil into a skillet and turn the burner to medium. Once the oil shimmers, stir in 1 teaspoon of minced garlic and cook it briefly until it's fragrant. Turn the burner to medium-high and heat the mixture until the water begins to boil. Then open the 2 masala flavoring packets that are in the Maggi packages. Stir the flavoring into the skillet. Break up the noodles and add them to the skillet. Stir and boil them until they're tender and they've absorbed some of the water. At this point you can taste the noodles and add as much salt as you like. Turn off the burner and transfer the noodles to 2 serving dishes. Sprinkle a pinch of chaat masala over each bowl and serve the noodles while they're hot. Although the texture of the noodles is best right away, you can refrigerate leftovers in an airtight container for up to 3 days.
Sauté garlic for 30 seconds. Bring the mixture to a boil and stir in the flavoring packets. Add the Maggi noodles and boil them for 2 minutes. Garnish the noodles with chaat masala and serve them.