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In a large pot, boil 4 quarts water.
Add the noodles and cook, stirring occasionally, until tender.
Reserve ½ cup of cooking water, then drain.
Rinse and toss the noodles under cool water until cool to the touch, then drain again. Leave the noodles in the colander.
In a 12-inch skillet over medium, melt the butter.
Add the garlic and ¼ teaspoon pepper; cook, stirring, until fragrant and the garlic is softened but not browned, 1 to 2 minutes.
Add the noodles, 2 tablespoons reserved cooking water, the Maggi seasoning, oyster sauce and ¼ teaspoon salt; toss.
Add the Parmesan (if using); cook, tossing, until the noodles are lightly sauced and the pan is almost dry, 2 to 3 minutes.
turn Off heat, toss in another ¼ teaspoon pepper, then taste and season with additional Maggi and pepper.
Serve sprinkled with the chives.