-
1
In a large pot of salted boiling water, cook the noodles until just tender, about 6 minutes.
-
2
Drain and rinse under cold water.
-
3
Drain the noodles thoroughly and transfer to a rimmed baking sheet.
-
4
Toss the noodles with 1 tablespoon of the soy sauce and 2 teaspoons of the vegetable oil and spread in an even layer.
-
5
In a small bowl, whisk the sesame oil with the crushed white sesame seeds, sugar and the remaining 2 tablespoons of soy sauce; season with salt.
-
6
In a small bowl, beat the egg with 1 teaspoon of water and a pinch of salt.
-
7
In a small nonstick skillet, heat 1 teaspoon of the vegetable oil.
-
8
Add the egg and cook over moderate heat, swirling the pan to coat the bottom but not stirring, until the egg is just set, 2 minutes.
-
9
Using a spatula, carefully flip the omelet and cook until just set, about 15 seconds more.
-
10
Carefully slide onto a work surface and gently roll into a log, then slice into 1/4-inch-thick strips.
-
11
In a large wok, heat 1 tablespoon of the vegetable oil.
-
12
Add the shrimp, garlic and a generous pinch of salt and stir-fry over moderately high heat until the shrimp begin to turn pink, about 2 minutes.
-
13
Add the mirin and continue cooking until the shrimp are white throughout and the liquid has reduced, about 2 minutes more.
-
14
Scrape the shrimp into a medium bowl.
-
15
Wipe out the wok.
-
16
Heat the remaining 1 tablespoon of vegetable oil in the wok.
-
17
Add the red onion and carrots and stir-fry over moderately high heat until the carrots are almost tender, about 4 minutes.
-
18
Add the Broccolini, Swiss chard stems and a generous pinch of salt and stir-fry until all the vegetables are crisp-tender, about 5 minutes.
-
19
Add the Swiss chard leaves, oyster mushrooms, sugar snaps and English peas and stir-fry until the mushrooms and peas are tender, about 2 minutes more.
-
20
Add the noodles to the wok in batches, stirring well after each addition.
-
21
Add the sauce and stir-fry until the noodles are warmed through, 3 minutes.
-
22
Add the cooked shrimp and their juices to the wok along with half of the sliced egg and toss gently.
-
23
Transfer the jap chae to bowls; garnish with the remaining egg, the scallion and black sesame seeds.
