Glass noodles (sotanghon, vermicelli) with Sriracha and Chinese broccoli Glass noodles (sotanghon, vermicelli) with Sriracha and Chinese broccoli

If you’re a fan of the Korean japchae (jabchae, chapchae or chapchee), this is a simpler version. Less steps to perform, less ingredients to prepare, shorter cooking time. But the perfect blend of spicy, hot, sweet, salty and tangy that really makes Asian food stand out is still there. I just wouldn’t have it any other way.

I used pork for this noodle dish but you can use chicken. If you prefer a vegetarian or vegan version, use mushrooms. If using meat, I recommend that it be grilled. There’s just something incomparable about the smoky tones of grilled meat that adds a mysterious depth to it.

Recipe: Glass noodles with Sriracha and Chinese broccoli


  • about 50 g. of dried glass noodles (a.k.a. sotanghon or vermicelli)
  • 2 tbsps. of vegetable cooking oil
  • 4 cloves of garlic, minced
  • a knob of ginger, grated
  • 1 red onion, thinly sliced
  • 1 small carrot, julienned
  • a bunch of Chinese broccoli, cut into two-inch lengths, stems and leaves separated
  • 1 c. of grilled pork or chicken, roughly chopped (use mushrooms for a vegetarian or vegan version)
  • 1 tsp. of patis (fish sauce)
  • 1 tbsp. of rice vinegar
  • 1 and 1/2 tbsp. of sugar
  • 2 tbsps. of Sriracha
  • 1/3 c. of meat broth, preferably homemade (use vegetable broth for a vegetarian or vegan version)
  • 1/2 tsp. of sesame seed oil
  • 1 tsp. of toasted sesame seeds (white or black, or a combination)


  1. Place the noodles in a wide bowl. Pour in enough warm water to cover. Leave for 10 minutes then drain well. You want to only partially soften the noodles at this point so drain them once they are pliable. Take the time while the noodles rehydrate to prepare the vegetables.
  2. Heat the cooking oil in a wok or frying pan. Saute the garlic, ginger and onion just until fragrant, about half a minute.
  3. Add the julienned carrot and Chinese broccoli stems. Stir fry for half a minute.
  4. Add the pork. Pour in the fish sauce, rice vinegar and Sriracha. Add the sugar. Stir.
  5. Add the drained noodles and Chinese broccoli leaves. Pour in the broth. Stir fry until the noodles have absorbed the broth.
  6. Pour in the the sesame seed oil. Toss to blend. Taste; adjust the seasonings if needed.
  7. Transfer the cooked noodle dish to a serving bowl or plate. Sprinkle with toasted sesame seeds. Serve hot.

Preparation time: 10 minute(s)

Cooking time: 10 minute(s)

Number of servings (yield): 2

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The Author

Hello, my name is Connie Veneracion. I cook, I shoot, I write. But I don't do the laundry. I don't like housekeeping very much either... (more about me)

2 Responses

  1. misao says:

    I love sothanghon guisado (and Sriracha!) so I’m going to try this variation. Thanks!