Jap Chae with Prawns | Recipes | Judy Joo

Ingredients

• 450 g (1 lb) sweet potato noodles (dangmyun)
• 2 tbsp soy sauce
• 1 tsp vegetable oil
• Pinch of sea salt
• 2 large eggs, lightly beaten with a splash of water
• 1 tbsp vegetable oil
• 2 large cloves garlic, grated or finely chopped
• 24 tiger prawns, peeled (including tails, if liked) and deveined, and patted dry
• Sea salt
• 1 tbsp mirin
• 1 large onion, thinly sliced
• 12 chestnut, button or shiitake mushrooms, destemmed and sliced
• 1 large carrot, julienned
• 1 (140 g/5 oz) pack baby spinach
• 3 spring onions, cut into 5 cm (2 in) pieces
• 2 tbsp sugar
• 2 tbsp toasted sesame oil
• 2 tbsp crushed roasted sesame seeds
• 1 tbsp soy sauce
• 2 tsp sea salt
• 1⁄2 spring onion, cut lengthways into thin strips, soaked in ice water until curled and then drained
• Black sesame seeds