There are three cooking styles you can use these noodles for:
1) stir fry (like pad thai, or with any sort of flavorings you want)
2) serve them 'dry' (soak first, then boil for 1 min until hot - cover with whatever)
3) in soup (soak first, boil separately, then add to broth)
I eat them 'dry' a lot - soak until soft, boil for a minute or so. Strain and add to a bowl. Quickly mix with pre-fried garlic and oil* (about 1 teaspoon), some soy sauce, sugar, chili flakes, and vinegar or lime juice. Add a hard-boiled egg, garnish with cilantro and spring onions and maybe even ground peanuts. Easy lunch to make for yourself.
*In some Asian groceries you can buy pre-fried garlic in a plastic container. I get this at the market, add a teaspoon of garlic to about another teaspoon of oil and nuke it for 30 seconds. The warming of the oil makes the garlic flavor come out, and it's a quick shortcut. Works for me. Make sure the add the oil to the noodles directly after you strain them otherwise they'll stick.
Absolutely - I cook them with just about any type of sauce - just stirfry them with a little garlic in peanut oil and add soy sauce or any other sauce. Last night I stirfried garlic, added left over pork roast, edamame, then at the end, the softened noodles and added lime juice and hoisin. Delish!