Stir fried vegetarian cellophane noodles (Chinese style Dong fen / Korean style Japchae)



1 pack of dried cellophane noodles. (forgot to take picture of the noodles, above cellophane noodle pic was taken from wikipedia)

1 carrot (cut into thin matchstick-shaped)

300 gr fresh  shitake musroom (slice into 0.5 cm width)

1 bunch of spinach ( I am using organic spinach which is smaller in size, you may need to cut your spinach to 2 or 3 parts in the case if the stems are too long)

3 cloves garlic (finely chopped)

1 medium size onion (slice thinly)

soya sauce

sesame oil

vegetable oil



sesame seed

Steps :

1) Add 2 table spoon sesame oil and two table spoon soya sauce into large mixing bowl.

2) Boil the noodles in boiling water until soft, do not over cooked, once they start to look transparant quickly drain and place into mixing  bowl.

3) Use scissor to cut noodles into 2 or 3 parts to reduce the length also  for ease of cooking and eating, tossed noodles with sesame oil and soya sauce until well mix.

4) Blanch spinach on hot boiling water for about 30 seconds and rinse them with cool water, set aside.

5) Preheat a large frying pan, stir in carrot and onion, once the onion start to looks transparent, add in garlic and mushroom, stir well.

6) Add in 1 table spoon of vegetable oil , pour  noodles and spinach , more soya sauce , pepper , a little sugar and stir until all ingredients mixed.

7) Sprinkle with sesame seed.

Notes : For those who love meat or seafood, optional ingredients such as  sliced beef /chicken or seafood is highly recommended.

Veggie Fruit Salad

When I was young, I don’t eat Western salad.

Being raised in a strong Chinese culture where daily meals were mostly Chinese food, Western salad was  kind of an alien to our family ( those with Mayo/Thousand island/Blue Cheese dressing). In Chinese food there are few type of salad called or served as cold platter.

Upon growing up and widen my eating and cultural experience ,  I realized that many of those food that I ate was actually considered as salad,especially when I try to translate  the name into English.

Nevertheless the salad I am posting today is a modification of the western and japanese salad.

It has creamy texture, sweet , fresh and taste the best if you served it cold.

Ingredients :

  • 1 Canned fruit (I always love to use longans, if you like you can substitute with Del Monte fruit cocktail or any other canned fruits such as lychees, peaches, grapes, pineapples), just remember to cut them into moderate sizes that is not too chunky.
  • 150 ml  mayonnaise
  •  1 Cucumber -> take out the seeds & cut into small cubes
  • 1 Carrot -> boiled till soft & cut into small cubes
  • 1 fresh Apple -> cut into small cubes
  • 1 Potato -> boiled till soft & cut into small cubes
  • 2-3 leaves of lettuces -> cut into smaller size ( around 2 cm width)


Steps :

1) Drain the canned fruit and cut fruits into smaller size (don’t throw the juices away, set aside)

2) Mix Mayonnaise with the 3 table spoon  juices from the canned fruit (you may add a little sugar if you like)

3) Mix all ingredients into salad bowl and mix well.

4) Put into refrigerator and serve when it is cold.

Notes :

If you are making in bigger portion and plan to keep for  more than 1 times meal, then separate the lettuce and only mix upon serving to avoid the lettuce become soggy.