I came up with a recipe the other day because I was hungry and did not want to wait for the chicken I was roasting to finish, so I thought some of you might like to try it.  I was surprised at how good it tasted without my adding any additional spices other than what I have indicated in the ingredients.  I also found it to have more staying power than just Ramen Noodles and vegetables.  Enjoy.
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3 cups water (add more if needed)
Instant Mashed Potatoes
Canned Corn, Peas, Carrots
2 Eggs
2 Pkg Ramen without spice packet
1 Ramen Spice Packet
6 oz Cheddar Cheese or amount desired
Canola Oil

1.)  Boil water in pot large enough for all ingredients.  While waiting for water to boil, add oil, a handful of mash potatoes and eggs stirring eggs to break up the yolk. 

2.)  Add 1/2 can of peas & corn, spice packet. 

3.)  If using block cheddar cheese, cut off chunks of cheese into pot.

4.)  Add Ramen noodles.

5.)  Stir until noodles & mashed potatoes appear to be done adding more mash potatoes, if necessary to obtain the desired consistency.
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NOTE:    If you have any leftovers, add the rest of the peas & corn to it and a little water if dish becomes too thick.

TIP:    One of the things I do to eliminate some of the preservative salts contained in canned vegetables is to rinse them off before using in a dish.  This way I can add only the salt I want to use as I tend not to use as much as indicated in many dishes; hence the reason for my using only one (1) Ramen Spice Packet.  I am sure some of the preservative salt is absorbed into the vegetables, but at least, I am not using the water they are packed in for cooking or mixing in a recipe.