Serving amount:
  • 1 sweet potato glass noodles pack
  • 1 ATLAS japchae sauce
  • 1 black & white sesame seeds sachet
  • 1 baby spinach bag
  • 1 capsicum
  • 1 carrot
  • 4 field mushrooms
  • Button mushrooms
  • 1 garlic clove*
  • 1 red onion*
  • 1 spring onion bunch*

Pantry staples: Cooking oil, soy sauce (optional), brown sugar (optional) 

Allergens: Garlic, onion, soy, sesame, wheat, gluten

Specialised equipment: Lined baking tray, wok (optional) 

Chef's note: Japchae may look easy to prepare but the tricky part is to make sure the flavour is balanced. Taste the japchae sauce and add more soy sauce for saltiness and savouriness and more brown sugar for sweetness. It is also important to make sure the vegetables are still crunchy and the noodles bouncy by not overcooking them. 

* Use half of the onion provided.

* Garlic and spring onion are to be split across other dishes so please read each recipe carefully. 


1. Prepare the ingredients

Always read the recipe in full before you begin. Preheat the oven to 200C fan forced. Bring a saucepan of water to the boil. Thinly slice the capsicum, onion* and button mushrooms. Cut the carrot into matchstick sized pieces. Mince 1 clove of garlic* per 2 people. Thinly slice 1 spring onion* per 2 people. Cut the stem of the field mushrooms and roughly chop. 

2. Cook the field mushrooms 

Place the field mushrooms, cut side up, on a lined baking tray. Mix the garlic with about 2 teaspoons of oil per person to create a runny paste. Rub the garlic paste on the cut side of the mushrooms. Place in the oven for 10 minutes or until softened. 

3. Cook the noodles 

Meanwhile, add the noodles to the boiling water and cook for 8 minutes or until soft. Remove from heat, drain and return to the saucepan. Add 1 tablespoon per person of the japchae sauce. Set aside. 

4. Cook the vegetables 

Add a splash of oil in a frying pan or wok over high heat. Once hot, cook the onion for 30 seconds, stirring often, or until it starts to soften. Add the capsicum, button mushrooms and mushroom stems and cook for 3 minutes or until slightly softened. Add the carrot and cook for 1 minute or until slightly softened. 

5. Add the spinach 

Remove from heat and stir in the spinach until it wilts. Combine the cooked vegetables, noodles and half of the spring onion. Taste and add more of the japchae sauce if you would like. 

6. To serve 

Divide the japchae between serving plates. Top with the garlic mushrooms, remaining spring onion and a sprinkle of the black and white sesame seeds.