Japchae con gamberi

Ingredienti

• 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

Preparazione

1. 1

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

2. 2

   2: 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.

3. 3

   3: 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).

4. 4

   4: 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.