I prefer to use a large sauce pan because the water boils faster and it's less likely to boil over. If your using a sauce pan with a non-stick coating, use a wooden spoon to stir so you don't scrape any of the coating off into your food.
Don't forget to remove the seasoning packet from the noodles.
Once the water starts boiling just add the noodles and vegetables and stir occasionally for about three minutes, then take it off the burner and add the seasoning. Stir until the seasoning is well-mixed.
Beyond that I sometimes add black pepper, curry powder, soy sauce or whatever.
Next time I'll probably strain off the water and chill it for a salad later.
Update 12/01/2016: I strained off the broth probably too soon while it was still hot, then chilled it overnight. It works okay with a little olive oil and vinegar. I'm going to try straining the water, then adding the seasoning.
