When I was an undergrad, we would cook the noodles, drain off the water, put in a raw egg and some cheese and about 1/2 the flavor packet and cook while stirring until the egg is done. Cheapo version of the carbonara we had at the Spoleto Music Festival in Italy, without the panchetta.
I like it with that spicy asian red pepper sauce (with the rooster on the bottle), a little peanut sauce, and some Soy Vay teriyaki sauce. Add in some egg. I can't remember what else I used to put in it. I haven't had it in a while. I think I Ramen OD'd one quarter when I had to pay for tuition myself.
A co-worker introduced me to faux-alfredo ramen and I've been hooked on it ever since. Just leave a little water in the pot when you drain it, add flavor packet and 2-3 spoonfuls of any kind of cream cheese. Cover the cream cheese with the hot ramen to get it good and melty and then stir the crap out of it to distribute, adding a little bit of water if it gets too dry. Flavored cream cheese works fabulously (so long as it isn't strawberry or something).
Another good addition to this is Louis Kemp imitation crab chunks, if you're into that sort of thing. It all has to be stirred together quickly while the ramen is hot or else the temps on the "crab" will vary. Weird but good, and very filling. (I'd say add real crab but I personally find it too oily and tough.)