Of the types of noodles I can get here that are either fresh or dried, I prefer ramen. And though I eat a lot of the dried variety (it more than convenient for scarfing down at work in front of the monitor), it is defintely far from having fresh ramen noodles and homemade broths. But I stick to Nong Shim when settling for instant. Generally, if its on the shelf in my local Walmart, I am not going to eat it; except lately I have seen my Nong Shim Spicy Seafood showing up in their stock. Its cheaper at the local Asian grocery though.
I also love soba, but haven't found a good one for the office. Its limited to either home cooking or Tei An in downtown Dallas. At Tei An you can even watch the soba being made while you are waiting for your dish to arrive.
Pho and Korean glass noodles are ok, but seem to only fill you up without much taste. Even so, sometimes I really like the dishes made with them.
And there is udon. I used to like it, but lately I have gotten to the point that I don't care for the taste or the texture. Don't matter if its fresh at the local soba restaurant or the dried instant. I can taste the difference, but my reaction is the same. You can have the udon, I'll take rice.