Prawn & Vegetable Japchae

• Glass Noodles(250 g)
• King Prawns(400 g)
• Spinach(120 g)
• Mushroom(200 g)
• Carrot(2)
• Bell pepper(1)
• Onion(1)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Soy sauce(4 tbsp)
• Sesame oil(2 tbsp)
• Brown sugar(1 tbsp)
• Rice Vinegar(1 tbsp)
• Rapeseed Oil(1 tbsp)
• Sesame seeds(2 tsp)
• Green Onions(3)
• Black pepper(½ tsp)

Method

1. 1

   Soak {Glass Noodles} in hot water until flexible. Meanwhile, peel and thinly slice the {Carrot}, thinly slice the {Bell pepper}, {Onion}, and {Mushroom}, mince the {Garlic}, finely grate the {Ginger}, and slice the {Scallions}.

   ~15 min

2. 2

   Whisk together the {Soy sauce}, {Sesame oil}, {Brown sugar}, {Rice Vinegar}, and {Black pepper} in a small bowl until the sugar dissolves.

3. 3

   Bring a pot of water to a boil, drain the soaked {Glass Noodles}, then boil them until chewy-tender. Drain well and roughly snip them a few times for easier tossing.

   ~5 min

4. 4

   Heat the {Vegetable oil} in a large wok or frying pan over medium-high heat. Stir-fry the {Prawns} for 2–3 minutes until just pink, then remove to a plate.

   ~3 min

5. 5

   In the same pan, stir-fry the {Onion}, {Carrot}, {Bell pepper}, and {Mushroom} for 4 minutes until softened but still bright. Add the {Garlic} and {Ginger} and cook for 1 minute more.

   ~5 min

6. 6

   Return the {Prawns} to the pan with the drained {Glass Noodles}, {Spinach}, and sauce mixture. Toss for 2 minutes until the noodles are glossy, the {Spinach} wilts, and everything is evenly coated.

   ~2 min

7. 7

   Serve topped with the sliced {Scallions} and {Sesame seeds}.

   ~5 min