I had a present from the big smoke recently. Amita, at the Chinese shop, found these gluten free noodles made from sweet potatoes. They were bright green in the packet and had a vaguely unpleasant earthy smell to them. The way the delightful green faded away reminded me of the way that purple beans turn disappointingly green during cooking and made me suspect it was a natural colour. After I boiled them as I would pasta, the texture was very much like cellophane noodles although not as bland and looking like a fat spaghetti.
We ate them in a black bean and tofu vegetable stir fry we both enjoyed.