Jap Chae noodles with prawns

Jap Chae noodles with prawns

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(2 ratings)

Prep: 20 mins Cook: 20 mins

Easy

Serves 2
This authentic Korean noodle dish makes a delicious dinner party main course - to make it vegetarian, replace the prawns with pan-fried tofu

Nutrition and extra info

Nutrition: per serving

  • kcal960
  • fat36g
  • saturates9g
  • carbs129g
  • sugars36g
  • fibre11g
  • protein24g
  • salt5.1g
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Ingredients

  • 200g sweet potato noodles (dangmyun) or glass noodles
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

For the eggs

  • 1 tsp vegetable oil
  • 2 large eggs, lightly beaten with a splash of water and a pinch of sea salt
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

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
  • 1½ tbsp mirin (Korean mirin)

For the vegetables

  • 1 tbsp vegetable oil
  • 1 large onion, thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 12 shiitake mushrooms, de-stemmed and sliced
  • 1 large carrot, julienned (see tip)
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 140g baby spinach
  • 3 spring onions, cut diagonally into thumb-sized pieces
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1½ tbsp golden caster sugar
  • 2 tbsp toasted sesame oil
  • 2 tbsp toasted sesame seeds, crushed
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

To serve

  • ½ spring onion, cut into thin strips, soaked in ice water until curled, then drained
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 1 tsp black sesame seeds

Method

  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.

  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.

  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.

  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.

  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.

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Comments, questions and tips

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Minoo's picture
Minoo
25th Jun, 2016
This is totally amazing. Don't be put off by the number of steps or long ingredient list, it is really simple. I couldn't find sweet potato or glass noodles so I just used wide rice noodles instead. I also used mirin instead of mirim because I result had that. It really did taste delicious. It makes loads though; easily enough to for 4 if you're making the suggested Korean sides too.
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