Sweet Soy Vermicelli Noodles

    20 minutes

    Vermicelli noodles, sauteed in a sweet soy and sugar mixture. A great side dish to accompany fish or meat; or try serving as an entree at your next dinner party.

    52 people made this

    Serves: 4 

    • 1 pkg. (250g) dry vermicelli
    • 1/2 cup (120ml) reduced-sodium soy sauce
    • 1/4 cup (55g) brown sugar
    • 1/2 cup (120ml) boiling water
    • 3 tablespoons vegetable oil
    • 1 teaspoon toasted sesame seeds

    Preparation:15min  ›  Cook:5min  ›  Ready in:20min 

    1. Break the vermicelli into small pieces and place in a deep-sided dish. Cover with hot tap water and soak for ten minutes; drain.
    2. Whisk together the soy sauce, brown sugar and boiling water; pour over the drained noodles; allow to soak 2 minutes.
    3. Pour the vegetable oil into a frypan and place over medium heat. Add the noodles and soy sauce mixture to the frypan and cook and stir until hot; about 5 minutes. Sprinkle sesame seeds over the noodles just before serving.

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    Reviews in English (28)


    well jap chae isn't always this plain. Try adding pan fried spinach, finely sliced carrots (use a Mandolin), sliced shitake mushrooms, and if you want to add some kind of protein other than the mushrooms you can add finely sliced striped of meat ^^!~  -  02 Apr 2009  (Review from Allrecipes USA and Canada)


    I am the publisher of this recipe, and just wanted to mention, as I said, this is definitely not a real Jap chae, it is more of an appetizer that is sweet and very delicate. There are many wonderful Jap Chae recipes on this site that include vegetables and meats.  -  07 Nov 2008  (Review from Allrecipes USA and Canada)


    This turned out great. The first time I made this I followed the recipe exactly, perhaps adding a bit more brown sugar to fit my taste. The second time, I just boiled the vermicelli as I would regular pasta - it cooked WAY faster. I also skipped the skillet part, because the first time my noodles stuck and it made no difference in taste. Instead, I just added a bit of sesame oil - a little goes a long way here - and tossed the noodles with the sesame seeds. The oil seemed to bring all the flavors together much better than the first time.  -  07 Aug 2010  (Review from Allrecipes USA and Canada)