You can boil your noodles in the broth but I prefer to boil mine separately then build the bowls and add the hot broth just before serving. The noodles are definitely more flavorful if cooked directly in the broth, though I value the ability to get the noodle cooking out of the way and serve everything nice and hot.

I have no issues with gluten but for some reason prefer my ramen to be made with millet and brown rice ramen noodles. Partly because I think they do a better job of absorbing flavor but mostly because I find them to be more satiating than their glutenous counterparts. If you have a Costco near you, some stock the Lotus Foods brand in mega-bulk.

Sambal Oelek and Gochugang may be new ingredients for some of you. You can get away with using one or the other here, but they have a very long shelf life and are good in all sorts of noodle and rice based dishes. You can find them at well stocked markets or online.