Pickled vegetables can be a great savory, umami addition to noodles. I also like the contrast that the cold, crunchy produce adds to the warm, soft pasta.

You can try making quick-pickled cucumbers, onions, jalapeños, or carrots yourself or grab your favorite ferments at the grocery store.

Whether you have a fresh ear or are pulling a bag of kernels from the freezer, corn is a bright and naturally sweet topping for hot noodles.

I like to toss my corn in a bit of oil, chili powder, and paprika and char it in a skillet for extra flavor before adding it to my dish.

Crack an egg into a hot skillet while you cook your noodles. You can even add a drizzle of chili crisp to it for good measure and added flavor.

In the few minutes it takes to make your noodles, the egg should be cooked perfectly with just-set whites and a soft yolk.

Not only is a a fried egg tasty on top of noodles, but also it's an easy way to add protein to your meal.

Another way to add protein to your noodle dish is with premade sausages or meatballs.

Crisp up a chicken, pork, or beef sausage on the stovetop or in the air fryer and slice it over your noodles. Or, pan-fry frozen meatballs, cut them up, and mix them into your dish.

I love picking up a $5 rotisserie chicken at Costco, which can be especially tasty in noodle dishes.

Finely shredded rotisserie chicken is best in especially brothy noodles. It mixes in nicely and adds hearty protein to every bite.

Shrimp are just as easy to keep on hand as instant noodles since they freeze well and defrost in a snap.

Steam, sauté, roast, or poach them while your noodles cook, then add them on top for a more well-rounded meal.

Try adding your frozen wontons to your noodles. Potstickers or gyoza can also work, and any filling (veggie, pork, chicken) is fine.

The wontons can absorb some of the flavor of the broth, turning the simple ramen packet into more of a hearty wonton-noodle soup.

A quick sauce can add extra flavor to your noodles, and one of my favorites bumps up the nuttiness and umami flavor of the dish.

Whisk together tahini and white miso paste in a rough 2-to-1 ratio. Then, thin it with a squeeze of lime juice or water until your sauce is pourable and drizzle it over your bowl.

You can grab your favorite Asian greens, like Chinese broccoli or bok choy, or spinach and kale.

If you're making noodles on the stove, add the greens to the boiling water for the final minute of cooking until just wilted.

If not, cook your greens separately in a skillet before adding them to your noodles.

A slice or a handful of melty cheese like cheddar, pepper jack, American, or mozzarella can transform simple instant noodles into a creamy, comforting dish.