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


  • 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


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.


  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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