Yes. It's almost a required element for me any time I'm eating the standard cheap ramen or noodle bowls. I usually add it at the end so I don't cook all the crunch out of the kimchee.
I often take five or six frozen gyoza/dumplings, add them to the small pot of water, bring that to a boil, then add the ramen noodles, then, after the noodle cooking time, add some of that salty seasoning packet and the kimchee.
As pointed out in the selected answer, cooking it, as a step for soups and stews is also very standard, but I'd disagree about it not also being a fine addition, as is, to a noodle soup.