It depends on the soup base for me. If the broth becomes thin (like maggi), after cooking the noodles I pour away half of the water so that there's more taste in the soup.

With heavier broths (usually Korean or Taiwanese instant noodles) after I cook the noodles I pour out a quarter of the water, then let everything boil for a while, then put a slice of cheese or two in

Favorite instant noodles : Jin Ramen, Spaghetti Ramen, the Korean one with a raccoon mascot, and so much more >~<