I learned (from a Chinese American friend) that those noodle bundles actually cook fine if you just pour some boiling water over them and let them sit for a minute or two. The trick is getting the timing right for then tossing them into the stir fry. I often say "the heck with it" and just throw in the mass of noodles that have been sitting drained for the last ten minutes waiting for me to catch up. It mostly works.

That trick works for Ramen, too. Ramen, cabbage, and 4oz bacon (use the bacon as oil) is a surprisingly good stir fry if you throw in a few hot chilis, some star anise, and a bit of ginger.