I don't know if these qualify:
(1) The dry type: I always add whatever they are flavored. If they're pork, I will add pork strips. I usually cook them the same and add shrimp or prawn, boiled eggs, any leafy green cut into tiny specks (cabbage, celery stalks) and carrot (cubed or long strips). The trick is to add about 30% volume of these ingredients versus the noodles. Too much addtion overwhelm the noodles.
(2) True ramen, soup style: Same, I add whatever flavor they are with and substritute them with the true ingredient. For anything else other than beef or seafood flavored, eggs are my usual addition except that you mix it directly with the last minute boil. I still add shrimp and leafy greens and carrots.
I also have have a home-cooked version of rice noodles called lomi. It has pork, shrimp, leafy greens, carrots, squidballs or meatballs, some legumes cooked in a thick soup made with eggs. Makes them quite healthy to begin with.