My dear flatmate Brad just showed me how they do ramen here (or Super Noodles, as it's branded). First and foremost, they have awesome flavors, including bacon! So, already, win. For cooking, though, you only use half a pint of water. With that, and boiling it longer, the gluten comes out of the noodles, thickens the water that hasn't yet evaporated, and you get actual NOODLES! I prefer this greatly to the soup-with-noodles-floating-in-it that results from US ramen.
Delightful discovery of the day!
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