First, let's get one thing straight: For the love of all that is good and holy do NOT add salt. Instant ramen has more sodium in it than should be legal so DO NOT ADD SALT for fucks sake.
Okay here we go...
Choose your pre-cooked or leftover meat option and slice it all pretty and put it in the bottom of your ramen bowl. You don't need to warm it up.
Cut up or prepare any veggie toppings you're going to add.
Prepare your boiled egg if you're into that. If you prefer a poached egg, you can poach it directly in the ramen while it's cooking. For fried, you can heat up your pan ahead of time and then quickly fry it when the ramen is done (my fav).
Grab a packet of your favorite instant ramen - Top Ramen, Maruchan, Nissin, whatever you like.
Follow the instructions to get it started. I use the soupy kind, so I start by boiling the water and adding the flavor packet. Then I add any veggies I need to be cooked through, like my frozen peas and carrots, for example.
This is also where I add any dry seasonings. My go-to is curry powder, black pepper, red pepper flakes, and onion power.
Throw in the noodles and cook per the instructions on the packet. While the noodles cook, I usually add my soft flavoring agents, like minced ginger paste, garlic paste, hot pepper paste, and a tiny dab of peanut butter (trust me).
Dump the finished soup over the meat in your ramen bowl.
If you're going to add a fried egg (my fav), this is where you cook it. I recommend putting butter in the pan first to keep it from sticking. Make the egg "over easy." You want a nice runny yolk you can burst and stir into your soup when you sit down to eat. Makes it rich and creamy.
Add your veggie toppings of choice. I usually go with: cilantro, green onions, and fresh carrot strips. Sprinkle sesame seeds on top.