Ramen Noodles with Shrimp 

10 pealed shrimp
2 cloves of minced garlic
2 T butter
cayenne pepper

2 packages of ramen noodles
small handful of dried lily buds roughly chopped in halves or thirds, ~1/3 to 2/3 oz
small handful of black fungus, preferably slivered, ~1/4 to 1/2 oz
~10 Szechuan peppercorns
2 T white vinegar
1 t sesame oil
5 cups water

Saute shrimp in butter garlic and cayenne pepper and set aside.

Simmer water with lily buds, fungus and szechuan peppercorn to hydrate ~5 minutes.  If fungus is not slivered hydrate it first and sliver it before adding the lily buds and szechuan peppercorns.

Add vinegar and sesame oil to taste.

Add Ramen noodles and boil as long as package says.  
Add bullion/flavor packets as desired.

Serve with shrimp "floating" on top