I've never tried dry ramen, but my parents used to own a Chinese take-out restaurant and one day I discovered, much to my surprise, that my coworkers used to snack on something similar.
The cooks used to make pan-fried noodle squares, which were later used for chow mein. Cooked noodles were placed in a even layer on the griddle and browned a little. Then it was cut into squares, flipped over, and browned on the other side. The result sort of looked like ramen blocks, but the pan-fried noodles weren't dehydrated.
Anyway, one of my coworkers said they were hungry one afternoon. My dad sliced up some BBQ pork and put it between two pan-fried noodle squares to make little sandwiches. I had never even heard of anyone eating the noodle squares this way before. It was actually pretty good, although it was very crunchy.
I guess you could do something similar with ramen, but most ramen blocks are probably too thick for making a sandwich. Besides, I don't know where you'd get fresh BBQ pork on the trail. :)
By the way, Italians (and other noodle lovers) think that breaking long pasta is a sin. I was shocked when a friend broke up my ramen over a pot of boiling water on a backpacking trip last year. Oh the horror!