Ramen is highly susceptible to residual heat, unlike thicker western-style pasta.
If you take it off the stove, by the time you get it plated and in front of customers, if it's in its own hot stew the whole time it would've already overcooked itself.
That's where the timing/speed issue come in, where the rapid ramen stalls have done well.
There are other preps that ice-water the noodles, then drop into soup. < this is a useful method> especially for packaged fried ramen, it gets that Greeeezy-ness out of the soup, so you can have a separate soup.
If you soup packaged ramen in the same ramen water its cooked in, it will always have that Restaurant-fry-oil smell, because that's basically what they come out of.
