Nah. Just having the lid off to eat the noodles is enough to let out most of the heat. My stanley can keep water near boiling for a good 10-12 hours with the cap on, but even slightly open that time drops down to an hour or two at most. It's really wild how significant the difference is.

My husband made noodles and kept it on low to keep it warm for me. Super soggy by the time I got home, but I didn't have the heart to tell him right then. I just ate my mushy ramen that he lovingly prepared while I was at work. A couple of weeks later, I finally did tell him (before he made more noodles the same way).

i'd take a page from how broth noodles is delivered here in hong kong, and keep the broth and noodles separate until it's time to eat. using a thermos for the broth is pretty genius though.

I use the cup because i don't have a bowl in office. :)))

I would guess that you start with water that's cooler than if you were cooking them. Like just add hot tap water instead of boiling water. Over several hours it would probably get fully cooked without turning to mush. Or at least that's what i would guess

Noodle power!

Goddamnit. Now I can't unhear it

Let it there 10 minutes instead of 3