When the main dish has a southern-style flair, this veggie side dish is a fantastic substitute for beans! Even though I’ve made this dish with canned items, fresh ingredients are definitely preferable!
| Prep Time: | 5 mins |
| Cook Time: | 5 mins |
| Additional Time: | 15 mins |
| Total Time: | 25 mins |
| Servings: | 4 |
Ingredients
- 1 (8 ounce) package sweet potato vermicelli (glass noodles)
- ½ cup boiling water
- ½ cup reduced-sodium soy sauce
- ¼ cup brown sugar
- 3 tablespoons vegetable oil
- 1 teaspoon toasted sesame seeds
Instructions
- Break noodles into small pieces. Place into a deep dish and cover with hot tap water; soak for 10 minutes.
- Meanwhile, whisk boiling water, soy sauce, and brown sugar together in a 2-cup liquid measure.
- Drain noodles and transfer to a bowl. Pour soy mixture over top and soak for 2 minutes.
- Heat oil in a large skillet over medium heat. Add noodles and soy mixture; cook and stir until hot, about 5 minutes.
- Transfer noodles and sauce to serving bowls. Garnish with sesame seeds.
Reviews
I took some of the tips and just added meat and veggies. Other than that, I stuck to the recipe and it was amazing!! The meat had been marinated in a spicy chili ginger mix and the kick made it golden!! Thank you so much for sharing!
I needed a quick easy dish to take to a potluck. I had some glass noodles and this was the first recipe that popped up. I made it as written with the sauce although for some reason I was reading sesame oil. Used that but I dont think there is much a difference. I did add carrots and green onion. Delicious and my kids were eating before we even left I wonder though as it really is sweet if I cut the sugar back.
Loved it! 5 stars from me.
being part Korean gives me expectations of knowing my culture and I was able to use this quick and simple recipe to fool my grandmother into believing I completely understood my culture. Definitely bouught me more time until I have to go to Korea??. P.s they all loved it
It was great!!! I wish i could make the mochi recipe but i can not sorry !!!!! The real reason i did this was bc of BTS i love them so much!!!!!!!!!
I added some imataion crab and some chopped seaweed it was so delicious
Really good and basic recipe! I suggest waiting to cut noodles after they’ve soaked. Also it’s best served cold.
Added shrimp, 1 sliced red bell pepper, and 1 diced serrano pepper. Sooo good!
Yummy, just as promised. I added a healthy, heavy-handed squirt of Sriracha. I also added some chopped chives at the end. Thank you for the recipe.
This is my son’s favorite meal ever! He could probably eat this every day. I made it exactly as the recipe said (he’s not a very big meat easter, so it’s perfect the way it is for him) and I made bibimbop and my son plus family and friends gobbled or all up faster than I could dish out. I’m actually making it again tonight. Thank you so much for the wonderfully simple recipe.
awesome, easy fix, I had to use regular sugar, but will buy brown sugar for next time
Simple and delicious. Added green onions and thinly sliced carrots for some colour.
I made this with a few variations. I did use 1/2 cup of soy but used Aloha Shoyu which has a less salty flavor. I used a box of thin rice noodles instead of vermicelli and before adding the noodles to my wok, I put carrots, mushrooms and green onions in. It was awesome. I’m sure it would go well with thinly sliced chicken or shrimp. Very good recipe!
my mother in law is Korean, only get special real Korean, she does come in town.. my husband likes this so that’s a thumbs up for me :-). thank you for this very easy recipe. I mix sautéed vegetables such as sweet onion, celery, green pepper, and use it as a side dish with grilled steak. I used low-sodium soy sauce and sometimes sautéed vegetables in light sesame seed oil when I have it. topping green onion.. everybody’s a critic, this is an easy play around recipe for first time international cooks!!
I loved this recipe! As did my boys and husband! It turned out just exactly how I wanted it to, just saucy enough and not too salty. I wouldn’t change this recipe at all.
I added carrots, shiitake, spinach, mushrooms, and tofu. So good!
i scaled this down to one since i wanted to use up some leftover rice vermicelli.. other than using rice vermicelli the only other tweak i did was to use sesame oil in place of veggie oil.. this was such a nice little snack.. anyone who complains about this not having the traditional meat/veggies need to read closer.. those who added on to this have the right idea.. i cant wait to try this with the additional meats/veggies for a full meal.. ty for this recipe
Very easy to prepare and a nice accompaniment to Steak on a Stick (on this site).
For being such a simple, quick recipe, it was absolutely fantastic! It’s a good base start and then allows you to throw in whatever you’d like! I cut up some sirloin into small strips, seared it, and added that to it. I also added mushrooms, water chestnuts, green onions, and sesame oil. It turned out fantastic! Thanks for the recipe!
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.
This is a very simple yet delicious, I want some more, can’t stop eating recipe :9