That really looks good, definitely one-up from my usual ramen (hey, at least I get the non-pleb type, spicy).

A well-seasoned aglio &olio is amazing, especially if the cook actually makes it al dente, the minus 1m tip is pure gold.
Reminds me of how you need to pull out a steak way before you might think to get that perfect soft and savory medium rare, because it holds some heat and continues to cook by itself even when out of the fire.
Damn now I'm hungry.