Are wa oishi desu, Jim-san!
Those are indeed good noodles, sir. And a fine article you've written.
Adding any of a variety of additional dried foods makes for better nutrition, as well as taste, texture and so on. The home garden, orchard, and food dehydrator are handy for personal favorites; YMMV. E.g. try some jicama and a variety of radishes, as well as the usual suspects.
Here's a pic of some noodles (base, add-ins not pictured) on the last spring snow hot-meal hike I shared with my brother-from-another-mother. In the stove shadow you may be able to make out "Shin Bowl" as the brand, homage to both the road and especially Mt. Baldy Emissary we know so well. Photo is at Kelly's Camp.
For multi-day jaunts, the bowl itself is very handy for additional duties and meals. (usually I don't bring the packaging but did so for other photo-teasing purposes). The generic "Cup o' Noodles" is preferred by my pal--no put-downs allowed, to each his own; also, he is less tolerant of the decidedly spicy Shin Bowl.
Florian, I do have some tips for trail sushi (but not sashimi per se, thought tekka maki/maguro etc will have similar temperature control issues).
I quickly found these pics of some sushi I made for a Baldy hike. I'll look for some of the other rolls/pics/sauce/wasabe etc on a backup drive, with further comments/tips if you have interest.
This is vegetarian; using tofu-based crab-simulacrum of deceptive texture and taste--the "pink stuff". More temperature tolerant, too.
(film reference for Ellen: channeling Toshiro Mifune and his sushi and sashimi dining "out west" with Charles Bronson. PM for personal anecdote/1980)
kind regards,
arocknoid