'Hair' has definitely gotten to me. I keep walking around singing "Hare Krishna" everywhere I go. So far I've seen the show four times, since I'm on crew. I hate our fly loft, though, so I usually bring a book to distract myself from the fact that it's so high up.
Anyway, I'm sitting here, eating my ramen (shut up, I like ramen!) and pondering all the different ways to prepare it. Typically, I doctor mine (or my roommates, depending who I'm cooking for) up something fierce. I don't remember the last time I just added the flavor packet and ate it.
I think that's why most people get so sick of it. I mean, with a little bit of added herbs and spices, ramen can be great! Chicken flavored with some garlic powder and a little dried parsley is just Italian enough that I don't feel like my ancestors are spinning in their graves.
Or, Oriental flavor, fried with some soy sauce and some carrots (or any other veggies you like) and cubes of chicken makes a great stir fry.
It's all in what you add to things that make them taste good. That's one of the first things I learned in cooking, so get out there and experiment!
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.)