Name: Japchae with prawns
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2
Ingredients: 200 gm sweet potato starch noodles; 2 tbsp vegetable oil; 10 uncooked prawns, peeled, tails intact; 2 spring onions, cut into 5cm batons; 8 baby corn spears, halved lengthways; 1 small carrot, peeled, cut into julienne; 100 gm shiitake mushrooms, thinly sliced; 1 garlic clove, crushed; 2 tsp finely grated ginger; 2 cups (loosely packed) baby spinach; 2 tbsp soy sauce; 3 tsp brown sugar; 2 tsp sesame oil; Toasted sesame seeds and thinly sliced spring onions, to serve

Japchae with prawns

This recipe for Japchae (Korean stir-fried noodles) is simple, fragrant and delicious.

Skip to Recipe

Serves 2

Prep

10M

Cook

10M

Total

20M

Japchae is a popular Korean noodle dish that is eaten as a main or side dish (banchan). It can be served hot or cold.

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Ingredients

200 gm sweet potato starch noodles

2 tbsp vegetable oil

10 uncooked prawns, peeled, tails intact

2 spring onions, cut into 5cm batons

8 baby corn spears, halved lengthways

1 small carrot, peeled, cut into julienne

100 gm shiitake mushrooms, thinly sliced

1 garlic clove, crushed

2 tsp finely grated ginger

2 cups (loosely packed) baby spinach

2 tbsp soy sauce

3 tsp brown sugar

2 tsp sesame oil

Toasted sesame seeds and thinly sliced spring onions, to serve

Method

Cook noodles in a large saucepan of boiling water until tender (7-8 minutes). Drain and set aside.

Heat 1 tbsp oil in a wok or frying pan over high heat until smoking. Add prawns and stir-fry until just cooked through (2 minutes). Remove from pan and set side.

Heat remaining oil in the pan. Add spring onion, corn, carrot, shiitake; stir-fry until tender and starting to colour (3 minutes). Add garlic and ginger and stir-fry until fragrant (30 seconds- 1 minute) Add spinach and cook until wilted (1 minute).

Add soy sauce, brown sugar and 60ml (1/4 cup) water; stir occasionally until reduced by half (2-3 minutes). Add prawns, noodles and sesame oil; toss to combine. Serve scattered with sesame seeds and spring onions.

Sweet potato starch noodles are available from Asian supermarkets; if they’re unavailable, substitute thin dried rice noodles or mung bean noodles.
Note

Maxwell Adey Senior Food Editor & Stylist

Maxwell has always been passionate about food. Born into a restaurateur and award-winning produce farming family, he was strongly steered into pursuing a career in advertising after completing his Bachelor of Public Communication at University of Technology, Sydney. After a very short stint, he decided to enrol in Commercial Cookery at TAFE to follow his true passion. Maxwell started out working in some of Sydney’s finest restaurants (Est., Claude’s and Moon Park) which helped further his love of all things culinary and developed his technical ability to cook. Later, he was lured into the magical world of food publishing where he freelanced for ten years for notable Australian commercial and editorial brands. He has also run his own business where he sells his marinated olives, dressings and sauces at food markets and select retailers. He excitingly joins the Gourmet Traveller team to bring his technical and creative expertise in food to the brand.

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