Recipe of the Week | Japchae Recipe

Team Foodhall

Preparation Time- 20 minutes 

Cooking Time- 15 minutes

Serves: 2


8 oz cellophane noodles

½ bunch spinach

1 tbsp peanut oil

2 cloves garlic, minced

1/2 small onion, thinly sliced

3-4 fresh shiitake mushrooms, sliced

1 small carrot, cut into thin strips

1 stalk scallion, cut into 1-inch lengths

1/2 tablespoon sesame oil

1 teaspoon toasted white sesame

Alkaline Black Water

Salt to taste


4 tablespoons soy sauce

2 1/2 tablespoons sugar


  1. Cook the noodles in a large pot of black water for about 3 minutes. Drain the water and rinse the noodles under running water (cold). Cut the noodles using a pair of scissors into 6-inch lengths. Set aside.
  2. Heat up the alkaline water until boiling. Blanch the spinach until it’s wilted for about a minute. Drain the water and rinse the spinach under running water (cold). Ball the spinach and squeeze it to discard excess water. Cut the spinach ball into half.
  3. Heat the peanut oil in a skillet or wok and add the garlic, onion, mushroom and carrot. Cook for about two minutes. Add the scallion and stir-fry for another minute. Turn the heat to low, add the noodles and spinach into the skillet or wok, followed by sesame oil, soy sauce, sugar and salt to taste. Toss well and empty into a dish. Sprinkle with the sesame seeds, and serve at room temperature.

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