Raman has another advantage that not a lot of people seem to know about.
Aside from being an infinitely variable foodstuff, ramen noodles can be cooked cold, without using a stove of any kind.
Seriously.
Raman noodles cook in hot water in about three minutes.
In warm water, they take about twenty minutes, MOL.
In colder water, they rehydrate in anywhere from an hour to several, depending on the temperature.
If you're bugging out and can't risk a fire, or can't stop to cook, throw your ramen into a gallon ziplock with some water and strap it on top of your pack.
Just like making sun tea--when you're ready to bed down, supper will be ready.
Or, if you're already holed up somewhere, just toss them into some water and let them sit til they're soft. Add the flavor pack, and dinner is pre-payured...!
Ramen, BTW, is the original and only essential ingredient for Stone Soup.