Actual ramen, or instant? Inquiring minds want to know!
Ok, first I take a Wok and I grease it with vegetable oil, then on a slow low heat I infuse it with salt, pepper, garlic powder, ginger and chopped chillies, letting the oil heat up and slowly absorb the flavours. I take a small pourer and fill it with water for later making the broth/soup. Then I have dry noodles that you get in the world aisle of tesco or asda, not instant super noodles or Kabuto noodles or anything where you just pour water on it.
When i'm ready I'll use meat or just now (I still haven't finished eating), Quorn Pieces from frozen and cook that in the Wok, but now on a medium heat, when that has become defrosted, cooked and thoroughly coated and marinaded in the oil and it's flavours I'll add the noodles and a little bit of water, gradually adding more and more water until I achieve all the noodles cooked but still a flavour vs water ratio that enables a bit of broth/soup to be in the bowl.
I like mine more softer than firm as well as either thicker broth or very little at all so I cook for a bit longer, stirring it so that all the flavours disperse and I avoid burning any of the spices or get stuff stuck to the pan. Then I have this Persian style bowl I eat out of and my chopsticks and here I am eating and reading the forum.