1Fill a medium-sized (large enough to fit the ramen block with 1-2 inches of space around it) non-stick frying pan with water, half-way. Heat the pan with the water to a boil. Place ramen block and sprinkle the soup base (if you like it) too. Let the ramen soften, flip it if it's still solid so that it is evenly moistened. Use a fork to loosen it up. Let the ramen soften some more, and if the water evaporates, great! If there is still water in the pan after 3 minutes of cooking, drain the water. Slide the noodles off the pan and into a clean plate.
Drizzle some oil in the pan and let it heat up at Maximum heat. Once the pan is hot, slide back the noodles into the pan. Evenly distribute the noodles over the pan. Drizzle 2-3 tablespoons of sauce. Let it fry. Occasionally lift the ramen to check the underside. If it's brown, use a spatula to flip it and let the other side cook. Let the other side fry. Again, lift and check. If it's brown, slide it off the pan and into your plate.