I use Annie Chun's rice noodles (they are usually in the organic section)...for stir fry, you just soak them in a bowl of hot water (not boiling), and then drain and add to the stir-fry. My kids prefer that to the rice.
I typically just put it in the bowl to soak, while I cook the rest, and they are done by the time I am supposed to add them in. And, yes, the directions are on the box.
ETA: Your "spicy rice" sounds great.
Oh, and if you keep garam masala, ground coriander, ground turmeric, mustard seeds, whole and ground cumin around...that is almost every spice you need for a large percentage of Indian food. It is expensive the first time you buy it, but then you have it for the next...oh...100 dishes or so.