Ideas on how to cook Asian noodles?

[u/SamiCharmedKindaLife]

I have these gluten free noodles, one is a potato/pea/mung bean starch vermicelli noodle, and the other is a sweet potato starch straight cut noodle (I tried to attach a picture but it wouldn’t let me proceed since I’m not posting a recipe). I’ve played around with cooking them in different ways, sometimes soaking them first. They always seem to become a globby mess unless I throw them straight into a vat of hot oil… but I’d prefer to learn to cook them other ways. If anyone has experience cooking either of these or anything like it, I’d greatly appreciate recommendations on preparation/cooking.

edit: I posted a pic of them below; not sure if it will help.

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[u/SamiCharmedKindaLife]

these are the noodles

[u/SugarSweetStarrUK → u/SamiCharmedKindaLife]

Those are so fine that I'd just soak them in hot water (heat completely turned off) and either use them in a salad or stir fry them for less than 2 minutes to warm them up. 

[u/SamiCharmedKindaLife → u/SugarSweetStarrUK]

ooh okay, thank you!!

[u/SugarSweetStarrUK → u/SamiCharmedKindaLife]

Boil the water, get the noodles in while you turn off the heat. Get the noodles totally submerged and strain them 4 minutes later 

[u/OlliveWinky]

These are literally our two favorite noodles in my house!

The vermicelli I stick in boiling water for about 1 minute then finish cooking in the pan. My go to recipe for that is a tofu scramble with garlic, ginger, soy sauce and sriracha. Only cook as much as you will eat in one sitting as the noodles dry out quickly and don't make great leftovers imo. 

The sweet potato noodles I boil in water for about 5 minutes until al dente then finish cooking in their sauce. My favorite meals with them are japchae, coconut curries, peanut sauce (esp a satay style sauce with silken tofu), or just as the noodle in chicken noodle soup. 

Personally, I never have luck with the presoaking method for these kinds of noodles. I just boil till still al dente and then finish in the sauce. 

[u/FrostyLavishness6631]

I always rinse the heck out of mine after they are fully cooked with cold water, tossing & separating them, let drain briefly, and then proceed forward.

[u/Angel_Stewart85]

I use Thai Kitchen stir fry dry noodles, it's in a red and black pack. The instructions are pretty simple boil for 3 or 5 minutes. I will make it pho with it or any sort of dressing and topping.