Prawn Japchae Recipe

Cook the noodles

Bring a large pot of water to a rolling boil. Add the glass noodles and cook according to package instructions (usually 6–8 minutes) until tender but still slightly chewy. Stir occasionally so they don't stick. Drain the noodles and rinse briefly under cold water to stop cooking. Trim noodles with scissors into 8–10 inch lengths if very long. Toss with 1 teaspoon vegetable oil to prevent clumping and set aside.

Season and cook prawns

Pat prawns dry with paper towels. Toss with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat a large nonstick skillet or wok over medium-high heat. Add 2 tablespoons vegetable oil. When oil is shimmering, add prawns in a single layer and sear 1.5–2 minutes per side until pink and just cooked through. Transfer prawns to a plate and keep warm. If needed, add the optional 1 teaspoon oil for later use.

Prepare vegetables: core and thinly slice the green bell pepper into matchsticks, thinly slice the red onion, and thinly shred the red cabbage. Slice the spring onion on the bias. Combine cilantro and Thai basil (or mint) and set aside.

Sauté vegetables: In the same hot skillet used for prawns, add a splash (about 1/2 tbs) of oil if pan is dry. Add sliced green pepper and sauté 1–2 minutes until it begins to soften but remains crisp. Add red onion and cook another 1 minute. Add shredded cabbage and cook 1–2 minutes, tossing, until cabbage wilts but retains color and crunch. Season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat.

Make the glaze: In a small bowl whisk together 1.5 tablespoons red curry paste, 1 tablespoon honey, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, and 2 tablespoons water until smooth. Taste and adjust: if too bold, add a splash more water; if too spicy, add a little more honey.

Glaze prawns and vegetables: Return the prawns and sautéed vegetables to the skillet over low heat. Pour the glaze over them and toss gently for 30–60 seconds until everything is coated and the sauce is glossy and slightly reduced. Remove from heat.

Whisk the vinaigrette: In a small bowl or jar, combine 2 tablespoons almond butter, 2 tablespoons fresh lime juice, 1 tablespoon soy sauce, 1 teaspoon rice vinegar, 1 teaspoon sesame oil, 2 tablespoons warm water, 1 teaspoon honey, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Whisk or shake vigorously until smooth and pourable. Adjust consistency with more warm water (1 teaspoon at a time) if too thick, and adjust seasoning to taste (more lime for acidity, more honey for sweetness).

Toss noodles: Place the cooked glass noodles in a large bowl. Pour about half of the almond lime vinaigrette over the noodles and toss until evenly coated. Reserve the remaining vinaigrette for finishing (you may not use it all).

Combine all components: Add the glazed prawns and sautéed vegetables to the bowl with the dressed noodles. Add the spring onion, fresh cilantro, and Thai basil (or mint). Toss gently to combine so herbs dress lightly and prawns remain intact. Taste and add more vinaigrette or a squeeze of lime if needed.

Garnish and serve: Transfer japchae to a serving platter or individual bowls. Sprinkle with toasted flaked almonds and additional chopped herbs as desired. Serve immediately with lime wedges on the side. Leftovers can be served at room temperature or gently warmed; keep dressing separate if storing.