This is quick and easy, definitely on the ‘instant’ end of the spectrum. The usual block of freeze dried noodles along with a packet of flake (green onion, cabbage and peas) plus a sachet of soup mix. Rather than powder as often found, this is a thick syrupy sauce.
Add the noodles and the flake mix to 500ml (I always use slightly less) boiling water and cook for 5 mins. Drain, put in a bowl and add the soup, stirring to get the sauce coated on all the noodles.
The non-instant version usually has diced vegetables or meat in it – often pork. For a quick fix beyond the instant noodles as they come, you could definitely use these as a base and add more to bulk the dish out. In fact, I think I’ll do that next time!