I found them years ago when I lived walking distance from a Chinese grocery store. I didn't like them, but I think you're right that they'd be perfect for Asian dishes, particularly seafood... and I don't care for shrimp, etc.

Maybe I'll give them another chance sometime as a glass noodle type dish like the japchae you mentioned; I could probably drown out the flavour with enough tamari, sesame oil and chili garlic sauce.

I think I remember thinking that the noodles "tasted like Lake Ontario."