Chinese Cellophane Noodles - What's the deal?

I made stir-fry for Sunday dinner today - Sunday always being "ethnic" i.e. non-Polish food day at my house. For stir fries, I usually use rice as the base or sometimes ramen noodles if time is a factor. Today I used cellophane noodles, a.k.a. mung bean noodles. They LOOKED cool and weren't as sticky as I anticipated, but had absolutely NO taste whatsoever!

I followed the cooking instructions exactly - drop into boiling water, take it off the heat and allow them to soak for 5 or 6 minutes. When I did a search for cellophane noodles in the forum, the only place I could find them was in a recipe for lettuce wraps - with many ingredients.

Did I do something wrong or are these noodles supposed to be like this - kind of like the tofu of the starch world?