My broad assumption is that dried pasta will be made of durum wheat which is quite a hard wheat, its also not finely milled which contributes to the al dente texture.
Many asian dried wheat noodles will be made with a much softer, lower gluten flour, so they have quite a different texture. They usually cook to a soft texture quite quickly.
A pasta in an asian dish will work because you can cook it for slightly longer to soften it. A noodle in a pasta dish is likely to be too delicate and soft so works less well…that said they may work better with sauces designed for fresh rather than dried pasta.
