Stir Fried Bean Thread Vermicelli

    40 minutes

    This is a vegetarian noodle salad called Jap Chae in Korea. You can serve it hot or chilled, as a main or a side dish. Delicious!

    26 people made this

    Serves: 2 

    • 500g bean thread vermicelli
    • 1 teaspoon sesame oil
    • 2 tablespoons soy sauce
    • 2 teaspoons white sugar
    • 1 tablespoon vegetable oil
    • 2 cloves garlic, minced
    • 3/4 cup thinly sliced onions
    • 2 carrots, cut into match-stick size pieces
    • 250g asparagus, thinly sliced
    • 3 spring onions cut into 3cm pieces
    • 1/2 cup dried shiitake mushrooms, soaked until soft then sliced into strips
    • 1 tablespoon sesame seeds
    • 1 1/2 teaspoons sesame oil

    Preparation:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the noodles and return to a boil. Cook the noodles uncovered, stirring occasionally, until the noodles have cooked through but are still firm to the bite, 4 to 5 minutes. Rinse with cold water and drain well in a colander set in the sink. Toss noodles with 1 teaspoon of sesame oil. Set aside.
    2. Whisk soy sauce and sugar in a small bowl. Set aside.
    3. Heat the vegetable oil in a frypan over medium-high heat. Stir in the garlic, onion, carrots and asparagus; cook and stir until the vegetables have softened, about 5 minutes.
    4. Stir in spring onions and shiitake mushrooms and continue cooking and stirring for 30 seconds. Pour in the soy sauce mixture then add the noodles. Cook and stir until the noodles are warmed through, 2 to 3 minutes. Remove from heat and toss with sesame seeds and the remaining 1 1/2 teaspoon of sesame oil.

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    Reviews in English (19)


    Few missing ingredients in this, Beef for example is important, Beaten eggs thats sliced thinly is another missing ingredient. Asparagus is not included in the traditional receipe either. Koreans eat this dish when there is something to celebrate or they are entertaining guests.  -  31 Jan 2011  (Review from Allrecipes USA and Canada)


    Mmmm... I love the flavor - salty, sweet and pungent. I used Korean sweet potato starch noodles - I don't know that is the same as the recipe. I used a whole onion & I was too lazy to cut match-stick carrots, so I shredded them instead (that might have made them a little wet, but it was still good). I used spinach instead of asparagus & fresh mushrooms instead of dried shiitake. Great recipe! Thanks for sharing!  -  23 Feb 2011  (Review from Allrecipes USA and Canada)


    Forgot to soak the mushrooms so I left them out. Also swapped blanched spinach for the asparagus and tossed in a few leftover sprouts.  -  16 Jun 2010  (Review from Allrecipes USA and Canada)