Korean Sweet Potato Glass Noodle with Mixed Vegetables and Prawns (Japhae)

Call me lazy. I haven't been actively cooking for long time now. My two months break in Kuala Lumpur sure transformed me into a lazy fella. I haven't been cooking much eventhough I have been home for almost five days now. All I do this days are simple stir fry vegetables to go with whatever leftover in freezer (yes, I cooked and freeze slightly more than a month worth of food supply for hubby just so he can heat up for lunch and dinner). 

Yesterday was my first time cooking from scratch. It all happened because I decided I didn't want to have carbohydrates for dinner that night. 


Don't underestimate this dish. It is rich in flavour. My hubby loves this dish.

It is a pretty simple dish. All you need to prepare each and individual ingredients separately and later mix them like how you prepare Thai Yam Woon Sen (Thai Glass Noodle Salad with Prawns).

Here is a simple guide to my version of Japchae (Korean Glass Noodle with Prawns)
(for 3 big eater- as main dish)
Adapted from Maangchi

12 jumbo raw prawns (deveined)

1 medium carrot (sliced)
2 mini red sweet pepper (sliced)
2 handful spinach
4 chestnut mushrooms (sliced)
5 mini shitake (soaked and sliced)
1 leek (sliced)

180g Korean Glass Noodle (aka Sweet Potato Noodle)

3 clove garlic
sesame oil
olive oil
soya sauce
pepper
1 tbsp Korean Red Pepper Sauce- Gochujang (optional)
  1. Cook glass noodle as per instruction. Drain. Season with soya sauce and sesame oil. Set aside 
  2. Boil another pot of water. Once boil, add in spinach for a minute. Drain. Wash with cold water. Squeeze the water out. Season with soya sauce and sesame oil.
  3. Stirfry carrots, sweet pepper, chestnut mushrooms, shitake and leek separately with olive oil. Dish up and set aside
  4. Saute garlic. Add prawns. Give it a quick stir. Set aside
  5. In a big pot, mixed all ingredients together. Season with sesame oil, soya sauce, black pepper and Gochujang

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