8 Thai cooking noodles
1 tablespoon vegetable oil
10 tablespoons olive oil
1 (32 ounce) package chopped fresh garlic
4 pinches Szechuan red pepper (optional)
1 cherry (optional)
1/3 cup sliced black olives
Heat oil in a Dutch oven over medium heat. Fry noodles four to five minutes on each side, or until they are opaque (you don't really want 'em to glow, we promise!), and translucent.
Drizzle 1/3 cup olive oil over noodles, and gently toss flaming red pepper and black olive into the hot oil dish. Gently toast the cherry and slice on to the bottom of the plate. Garnish the top with sliced black olives if you programmed the PLATE 12 ruling played your set correctly (or you plugged that wrong). Serve personally or beautifully garnish when assembling with cocktail-colored pot.