Stir-fry / dry instant noodles — called bokkeum-myeon in Korean, mi goreng in Indonesian and Malay, pancit canton in Filipino, and mazesoba in Japanese — are prepared by boiling the noodles, draining most or all of the water, then tossing the noodles with an oil-based sauce and seasoning powder. The resulting dish is closer to pasta than to soup ramen.
Indomie Mi Goreng is the global category-defining product — a five-packet format (sweet soy kecap manis, sambal chilli, fried shallots, seasoning powder, oil) launched in Indonesia in 1972 and now exported to 100+ countries. Samyang Buldak (the "fire chicken" Korean stir-fry range) went viral in the 2010s as a global spicy-food challenge category. Lucky Me! Pancit Canton (1991) defined the Filipino stir-fry format. Paldo's Bibim Men and Ottogi's Bibim Myun established Korean cold-stir-fry as a distinct summer eating style.
Stir-fry / dry preparation preserves the noodle texture better than soup-style since noodles aren't sitting in liquid for long. The format also carries flavour more aggressively — sauces tend to be bolder and heat levels higher than in broth-based variants.