Name: Jap Chae noodles with prawns
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 2
Cuisine: Korean
Ingredients: 200g sweet potato noodles (dangmyun) or glass noodles; 2 tbsp soy sauce; 1 tsp vegetable oil; 2 large eggs lightly beaten with a splash of water and a pinch of sea salt; 1 tsp vegetable oil; 2 large garlic cloves grated or crushed; 12 king prawns peeled and de-veined, tails removed, patted dry; 1 ½ tbsp mirin (Korean mirin); 1 tbsp vegetable oil; 1 large onion thinly sliced; 12 shiitake mushrooms de-stemmed and sliced; 1 large carrot julienned (see tip); 140g baby spinach; 3 spring onions cut diagonally into thumb-sized pieces; 1 ½ tbsp golden caster sugar; 2 tbsp toasted sesame oil; 2 tbsp toasted sesame seeds crushed; 1 tbsp soy sauce; ½ spring onion cut into thin strips, soaked in ice water until curled, then drained; 1 tsp black sesame seeds

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Jap Chae noodles with prawns

Jap Chae noodles with prawns

Judy Joo

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Serves 2

Easy

Prep: 20 mins

Cook: 20 mins

A star rating of 3.8 out of 5.4 ratingsRate

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This authentic Korean noodle dish makes a delicious dinner party main course - to make it vegetarian, replace the prawns with pan-fried tofu

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Ingredients

Nutrition

Units:

MetricUS

200g sweet potato noodles

(dangmyun) or glass noodles
2 tbsp soy sauce

For the eggs

1 tsp vegetable oil
2 large eggs

lightly beaten with a splash of water and a pinch of sea salt

For the prawns

1 tsp vegetable oil
2 large garlic cloves

grated or crushed
12 king prawns

peeled and de-veined, tails removed, patted dry
1 ½ tbsp mirin

(Korean mirin)

For the vegetables

1 tbsp vegetable oil
1 large onion

thinly sliced
12 shiitake mushrooms

de-stemmed and sliced
1 large carrot

julienned (see tip)
140g baby spinach
3 spring onions

cut diagonally into thumb-sized pieces
1 ½ tbsp golden caster sugar
2 tbsp toasted sesame oil
2 tbsp toasted sesame seeds

crushed
1 tbsp soy sauce

To serve

½ spring onion

cut into thin strips, soaked in ice water until curled, then drained
1 tsp black sesame seeds

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Nutrition: per serving

kcal960
fat36g
saturates9g
carbs129g
sugars36g
fibre11g
protein24g
salt5.1g

Method

step 1

Bring a large pan of water to the boil. Add the noodles and cook following pack instructions until soft. Briefly rinse in cold water and drain well. Transfer to a large bowl, toss with the soy sauce until coated, then set aside.
step 2

To make the eggs, heat the oil in a non-stick frying pan. Add the egg mixture, swirling to evenly coat the bottom of the pan. Cook for about 2 mins, without touching, until the egg is set but just barely browned on the bottom. Flip and cook for 15-20 secs more until the bottom is just set. Slide onto a chopping board, roll into a log and cut crosswise into thin strips. Set the egg strips aside and wipe out the pan.
step 3

To cook the prawns, heat the oil in the pan, add the garlic and cook for 10 secs, until fragrant. Add the prawns, season with salt and cook for 11/2 mins, stirring often, until the prawns are just pink. Add the mirim and cook for 3 mins, stirring often, until cooked through. Transfer the mixture to a bowl.
step 4

For the vegetables, add the oil to the pan over medium heat. Add the onion and cook for 1 min, stirring often, until slightly softened. Add any juices from the bowl of prawns and toss to coat. Add the mushrooms and carrot, and cook until slightly softened. Stir in the spinach in handfuls, adding more as it wilts. Add the spring onions and noodles, and toss together.
step 5

Add the sugar, sesame oil, sesame seeds, soy sauce and a good pinch of salt. Toss well and cook for 2 mins until the noodles are heated through and glossy. Add the egg strips and prawns, and gently toss together. Transfer to a platter, top with the spring onions and sesame seeds, and serve immediately.

RECIPE TIPS

PREPARING CARROTS KOREAN-STYLE

Korean food often involves finely shredded or ‘julienned’ vegetables, such as carrots and moli. My favourite method, and the easiest way of doing this, is using a gadget called a julienne peeler, which you run down the vegetable to give you long sticks. Or, if you’re confident with a knife, cut very fine strips before shredding them into fine matchsticks.

Recipe from Good Food magazine, June 2015

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A star rating of 3.8 out of 5.4 ratings

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