Jap Chae noodles with prawns

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

Prep:20 mins
Cook:20 mins

Serves 2
Easy

Nutrition per serving

kcal 960
fat 36g
saturates 9g
carbs 129g
sugars 36g
fibre 11g
protein 24g
salt 5.1g

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
1½ 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
1½ 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

Tip

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.

Method

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.
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.
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.
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.
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.