In a small saucepan, bring the soy sauce and sherry wine vinegar to a boil. Remove from heat. Add the peeled hard-boiled eggs to the saucepan, and let the eggs steep in the soy sauce mixture for five minutes, stirring frequently so the eggs turn an even color.

Meanwhile, begin preparing the noodles according to the package directions. Remove the noodles from the packages and run under hot water, gently separating the noodles.

Heat the oil in a large wok or frying pan over medium heat. Add the spiralized butternut squash and stir-fry until tender. Add the noodles, 1 1/2 cups of water, and the three seasoning packets. Stir to heat through, 1 to 2 minutes.

Divide noodles into three serving bowls. Cut the eggs in half and put two halves on top of each bowl of noodles. Garnish with fresh herbs, as desired (optional). Serve immediately.