Garlic Butter Ramen in 15 Minutes

Instructions:

1. Boil a pot of water. Add the ramen noodles and cook for 2 minutes until they are just tender but still have a slight bite. Note: Undercooking slightly prevents mushiness later.
2. Scoop out 1/4 cup of the cloudy noodle water. Drain the noodles and set them aside.
3. Place your skillet over medium low heat. Add the unsalted butter and minced garlic.
4. Stir constantly for 1-2 minutes until the butter foams and the garlic smells fragrant and looks pale golden. Note: If the garlic turns brown, it's overcooked.
5. Turn the heat up to medium. Pour in the reserved noodle water and low sodium soy sauce.
6. Whisk for 30 seconds until the sauce looks glossy and slightly thickened.
7. Toss the cooked noodles into the skillet. Stir vigorously until the noodles are fully coated and the liquid has mostly absorbed.
8. Push the noodles to the edges of the pan. Crack the 2 eggs into the center.
9. Scramble the eggs until they are just opaque and fluffy, then fold them into the noodles.
10. Drizzle with sesame oil and garnish with green onion, sesame seeds, and pepper.