Andouille Kimchi Shellfish Ramen Noodles

Recently, I stumbled upon a whole row of ramen noodles at an international market - I never knew there were so many variations - fantastic!  I bought kimchi ramen noodles and some fresh kimchi in a jar and made a noodle dish worthy of a noodle stand in Soeul - in minutes.
1/4 lb Andouille or chorizo sausage, thinly sliced
2 packs Ramen noodles, chicken, seafood, or kimchi seasoned
4 cups water
1/2 lb frozen mixed shellfish, thawed (I used Trader Joe’s frozen scallops, shrimp and calamari)
1/4 cup frozen peas
1/4 cup frozen corn
1/2 cup favorite kimchi, slightly chopped
palmful fresh cilantro
dash toasted sesame seeds

Add the sausage slices to a medium soup pot with a dash of olive oil. Brown the sausage for about 3-5 minutes. Slightly break up the ramen noodle cakes. Add the water to the soup pot and bring to a boil Add the ramen noodles and cook for about 2 minutes. Add the flavor packet and all the remaining ingredients.

Bring to a boil and cook just until the noodles are al dent.

Transfer to two bowls. Garnish with cilantro and sesame seeds. Serves 2.