How Do You Cook Gluten-Free Starch Noodles Without Them Turning to Mush?

I’m trying to figure out the right way to cook a couple of gluten-free noodles I have in my pantry, and so far it has been a little frustrating. One is a potato, pea, and mung bean starch vermicelli, and the other is a straight-cut sweet potato starch noodle. No matter how I prepare them, they seem to go from firm to a sticky, globby mess pretty quickly. I’ve tried soaking them first, and I’ve tried cooking them directly, but I still haven’t found that sweet spot where they stay separate and have a good texture. The funny thing is that they seem to turn out much better when they go straight into hot oil, but I don’t want deep-frying to be my only option. I’d much rather use them for things like stir-fries, noodle bowls, soups, or cold noodle dishes. If you regularly cook sweet potato, mung bean, potato starch, or similar gluten-free noodles, what method works best for you? Do you soak them first? Boil them briefly? Rinse them afterward? Or skip boiling altogether and add them directly to the dish? I’m especially interested in tips for keeping them from sticking together or becoming mushy. I feel like I’m missing one simple trick.