In a skillet over medium-high heat, add a drizzle of oil. Once shimmering, add the shrimp and sauté for 2-3 minutes until just pink and opaque. Remove and set aside.

Using the same skillet, return to medium heat and pour in the chicken broth. Stir in the chili garlic oil, minced garlic, and soy sauce. Bring to a gentle simmer for about 5 minutes.

Add the ramen noodles into the skillet and cook according to package instructions, about 3-5 minutes, until tender but still slightly firm.

Return the sautéed shrimp to the skillet, stir gently to combine, and heat for an additional minute. Serve immediately, garnished with green onions or sesame seeds if desired.