Alkaline ramen noodles shelf life in uncooked state

similar to what julio said, the main reason is that typical wheat-based noodles release a lot of starch into the water, which changes the consistency of the soup. the starches can add a dirty colour to the water, but more than that, they can also thicken the soup undesirably (think of making a roux). Finally, if there are leftovers, the noodles can sometimes become completely water logged, making eating it the next day a bit of a soggy experience.

That said, with all these considerations there are times when you might add the noodles directly in-- non-starchy noodles (eg. like rice noodles) seem to do ok. also parboiling regular pasta before hand seems to help a lot with the starch and can still help you achieve the flavour integration you mentioned.

Fat floats, so if you dump the water into a bowl and let it sit for a bit, you can see how much floats to the top. You can then remove the fat in any of the normal ways (this is exactly the process you use to defat a stock or a soup), and measure it.

Of course, I quickly looked up the nutrition information on ramen, and it has ~7g fat, ~3g saturated. An egg is ~6g fat, ~2g saturated. The fish is ~27g fat, ~6g saturated. Check your red curry seasoning as well (varies a lot by brand/type) So it seems like your approach is misguided, but nutrition questions are off-topic here.

edit: From thinking about your comment, you may want to try switching to spaghetti. You can just break it until it fits in the bowl, and it should be cookable in a bowl in the microwave, or even soaking in boiling water. You won't get perfect al dente or anything close, and my Italian ancestors will be after me for even suggesting this, but it will cut down on the fat. You can even get whole-wheat spaghetti.