Er, just a point of clarification: Nong Shim is the manufacturer and Neoguri is the brand name (not a more general type of noodle). It's meant to simulate a more udon-type of noodle soup though, so you're right that it's thicker.

One thing I like to do with ramyun is to drop in an egg just before serving and stir around.

If one doesn't like spice, another good variant is to just cook the noodles and drop in a stock cube along with other ingredients of choice as well.