Does dumping the water from boiling ramen noodles reduce the fat content much? I enjoy eating ramen noodles cooked in the microwave at work.  I've already learned to toss the sodium seasoning packet to avoid the salt, but I notice the noodles themselves have lots of fat and much of it saturated.  (I understand the noodles are deep-fried as part of the preparation for packaging.)  In an attempt to reduce the fat content, I dump the water after the noddles are cooked and add more water to start up a new broth.  

(For reference, I add Thai red curry seasoning and either an egg, canned salmon or both.  If I have one, I'll squeeze a lime over the finished product.)

Does it help reduce the fat content of the meal if I dump the initial broth?  Is there any way to know how effective the practice is?
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.