Quick and Dirty Noodles

My son recently ordered custom window coverings for me and called me yesterday to tell me that they were ready. He said that if I made him dinner, he would come over and hang them for me. My answer? "What do you want?" He requested Korean Shortribs, Quick & Dirty Noodles and sugar snap peas. So, the meat is marinating and while I don't have the peas, I do have some killer green beans from the Farmer's Market, that I will toss with olive oil and sea salt and throw on the grill with the beef. Which leaves the noodles. I came up with this recipe years ago when I didn't have a pot to pee in (but I did have one to cook in).

QUICK & DIRTY NOODLES

Inspiration: Dried ramen noodles at 10 cents a pack and little money in the bank.
Time: 15 minutes (that's the "quick" part)
Difficulty: Easy (can you open a bag of noodles and a can of broth?)
Special Equipment: 1 pot and 1 pan
Servings: 4

Ingredients:
2 packages dried ramen noodles (any flavor...it won't matter)
3 tablespoons butter
a few drops of sesame oil
1-2 garlic cloves minced
1/4 cup low sodium soy sauce (that's the "dirty" part)
2 tablespoons sesame seeds
1/8th teaspoon hot pepper flakes (optional)
1 can low sodium chicken broth

Pour the chicken broth into a sauce pan and add about 1/2 can water. Heat until boiling. Open the packages of noodles and throw away the little spice packet (now you know why any flavor works.) Crush the noodles if you want. Melt the butter in a small frying pan with the sesame oil. Add garlic and saute until golden. Add the sesame seeds and hot pepper flakes and fry a little longer. Add the soy sauce and about 1/4 cup of the chicken broth (be careful....it will splatter all over your stove and your shirt...which is why all my shirts have splatter stains on them.) Set aside. When the broth is boiling, add the noodles and take off the heat. Let sit for a few minutes until done to your liking and most of the liquid is absorbed. Drain and put back into your pan. Pour the soy mixture over the noodles and toss to coat.

Note: I use black sesame seeds for a little contrast.