I use them occasionally Hana. You can even chop them up and make a reasonable rice pudding with them. Think of them a bit like tofu, they need a good sauce. For me it's more like adding texture.
I tried these - they were a bit of a disapointment. I did a real basic stir fry, using soy suace, chilli and garlic to flavour the noodles. Maybe you guys have some better recipes for them?
I imagine they are great for thai noodle soup (Pad Thai) and similar, though...