The only instant noodles I use as a base for a good bowl of noodles are Nong Shim (which are pretty easy to find around Brooklyn)… they do a spicy seafood flavor that responds well to doctoring and is surprisingly tasty.

Our usual additions:
frozen fish cakes
frozen corn/carrots/peas mix
greens if we have them (usually spinach)
frozen pounded rice cakes
and splashes of sesame oil, tamari or mushroom-flavored soy sauce (i.e., Pearl River), hot pepper oil and mirin (sweetened rice wine)

With all that, my wife likes to top a big bowl of noodles with kimchi and I like sprinkling on one of those Japanese condiments for rice (w/dried seaweed, sesame seeds, pumpkin and other dried veggies).

Some tsukemono like bean curd, pickles, or tofu, would make it even more delicious, keep it cheap, and a little more balanced. I’m hungry just looking at the pictures!

Cheers~

I get broc,snowpeas,onion,carrot steam them a bit but not too much then add more water and the noodles until noodles are done then I drain all the water

put in a bowl and sprinkle with tabasco

AMAZING

I wonder if its less fattening without the flavor packet?

I have also done a salad with my ramen noodles, adding some chopped celery, carrots, red and green peppers and tossing them in asian ginger salad dressing.