When I was a kid I ate almost exclusively Samyang ramen. Now I can't stand them. The only reference I've found to the name is a Korean ramen noodle brand. I'm not sure who made these, and I only ever saw them in Western family/associated foods stores.
I use a mix of Top ramen and Maruchan personally (whichever is on sale this week.) I've also tried the Campbells ramen (I don't think they make it anymore,) the Smack ramen, walmart GV ramen, and a wide assortment of more expensive ramens from the oriental food store. I probably cook them the least of anyone, I pull it out when it's still mostly recognizable as a ramen brick, right as the noodles start seperating. I actually drain them completely, and put the flavoring packet with 3-4 tablespoons of water in the bowl. The time this takes differs by brand of ramen. Maruchan seems to cook much faster, about a minute and a half, while top ramen is a little closer to 2 minutes.
I've moved away from top ramen now that they've cancelled the Sesame chicken flavor.
On a sidenote, shortly after they cancelled that I started keeping a bottle of sesame oil for my ramen noodles...
My old recipe when I was a teenager:
Crushed ramen. Take 1 bag of Samyang chicken or beef, stomp on it till you have little noodle fragments and put the fragments in a bowl. Smooth out/flatten top. Sprinkle flavoring packet on it, then fill with just enough water so that it's even with the top of the noodles. Microwave for 1-1.5 minutes. Makes it pretty heavily flavored, and most of the water boils off.