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Yesterday for lunch I had my favourite instant noodles, Nongshim Korean Clay Pot. After cooking I will rinse noodles in cold water to stop cooking process then transfer into a bowl with hot water and soup base. Rinsing in cold water is an extra step but it prevents soggy noodles because it will not absorb all the soup. Even when you eat slower. With the extra step you`re also removing a lot of the starch. I think that makes instant noodles a little healthier with less starch water, especially since the soup base is the best part.
All photos are my own.