Asian Noodle Conundrum

Alright, I give up on Asian noodles. I am not a novice cook and can usually follow instructions fairly well but I can't tell you how many dinners I have made where some type of Asian noodle has really messed me up. Again, just yesterday I was making a recipe that called for a fresh Asian egg noodle to be cooked as per package instructions and then tossed with a sauce at the end of cooking off heat. The package called for 1-2 minutes in boiling water so i went with 2 minutes. The result of course was a mass of noodles that were still clinging together and that were still rubbery.

I always seems to either get clumped up noodles, over cooked noodles, under cooked noodles, broken noodles or some such mess. Every so often I am lucky but it really just seems to be luck as I have problems with fresh, dried, rice, egg, wheat, and a whole bunch of brands. I just don't get it, am I that much of an imbecile.

For some reason with western style pasta I never have any issues. Package instructions always seem to work just fine and I can also cook them by feel if I like.

What gives, anyone else struggle with Asian noodles?

I have to assume it is me because I go to restaurants and order lovely dishes of noodles all the time and I can only assume they are mostly buying similar commercially available products as I am.