It’ll eat it. A simple noodle can taste great. Especially when cooked with a good amount of sault, and fried in a wok oil.

I make my own wok oil by frying onion, garlic and ginger in a liter of sunflower oil till they lost all their water and fry noodles and rice in that oil. It is what Dutch Chinese restaurants use for bami and nasi. Plain noodle full of flavor, certainly in combination with leaks, protein and a pinch of ajinomoto.