I've discovered a taste for Maggi 2-minute noodle masala. Throw the noodles and spices in boiling water, stir, wait a couple minutes. Tada! But all that packaging. I generally eat 2 packets at once, so that's four packets to tear up and throw away. And the spices, while tasty, have way too much sodium. I want to buy the noodles in bulk and cook them with garam masala. But being ignorant of quick-cooking dry noodles, I can't seem to identify a non-Maggi equivalent. 
Instant ramen noodles are regular noodles that have been pre-cooked, then dried. That's likely not something you'd be able to do easily at home. It would take hours to dry them. When you add boiling water it's really only required in order to rehydrate them. You're not actually cooking them. You could instead just get regular dried Japanese ramen noodles (or even Chinese egg noodles) and cook them. These only take about 4 or 5 minutes. They're available in most Asian supermarkets and usually come in individual portions inside a larger pack, sometimes in 4, 6, or 8 portions. They don't usually come with a flavouring mix/pack. You'd have to make that yourself. Once your noodles are cooked, you'd need some kind of broth/sauce to put them in.  Just adding raw garam masala on its own to the cooking water won't make a curry flavour. It will taste absolutely horrible - trust me, I've tried that back in the day when I was totally clueless about cooking! A minimal curry has more than just garam masala in it. Curry is generally made by first gently frying onion, garlic, ginger and spices such as garam masala and chili powder to make a paste, before adding some liquid, such as a broth, and thickeners, etc. If you are not up for creating a curry sauce/broth from scratch, you can buy pre-pared curry paste/sauce mixes. You'll likely also need to add some buillon/stock cube to give it enough flavour if you want a curry flavoured broth. Obviously, all of this will involve more effort and time than just opening a pack of instant ramen. But it would certainly be more economical in the long run, save on packaging, and ultimately it could potentially taste much better if you put enough effort into making the broth, plus you get to control the ingredients, such as how much sodium/salt you put in it. 