"Chapaghetti"
I am a huge fan of the Chinese version of this dish, which I know as 炸醬面, Tzar Cheung Mein, Peking Special Sauce Noodles. (Hopefully my copy/paste of the chinese worked.)
The Chinese dish is basically ground pork, soy sauce, and black bean paste over noodles that are a lot like ramen. (For years, I would go to the Joyce Chen Small Eating Place and get them for lunch, because they were inexpensive and delicious. I tried not to listen to the waitress and cook talk, in this Boston accents, about where they should get Mexican food after work.)
The Koreans love this dish, too, and make their own version with way more black bean paste, some dried seafood, and some very dense tofu. Locally to the SF Bay Area, they call the dish "Za Zang Myun."
So when I saw these noodles at the grocery, I got them. When I made them, they ended up with a nearly-black sauce that I am used to seeing on Za Zang Myun. The flavor was not overpoweringly salty, the dried vegetables reconstituted nicely, and the noodles where chewy and delicious. Typical ramen are 6/$1.50, or 39 cents each, and one unit of Chapaghetti is $1.39. Worth it.
I'd give these 8/10, but that's because there are some kinds of instant noodles that include, for instance, curry sauce and "fake meat chicken" -- those I'd give a 10/10.