This super-quick noodle dish is an absolute winner when you’re in need of a speedy weeknight dinner fix. Garlic, prawns, chewy noodles, a glossy sauce… what’s not to love? Totally slurp-tastic.
15-minute Garlic Prawn Udon
2 x 200g (7 oz) packets pre-cooked udon noodles
1 tsp sesame oil
2 tbsp vegetable oil
2 heaped cups sliced cabbage
½ tsp sugar, plus ½ tsp extra
½ tbsp soy sauce, plus 1½ tbsp extra
4 garlic cloves, finely chopped
200g (7 oz) peeled and deveined prawns
½ tsp chilli flakes
3 tbsp oyster sauce
½ cup finely sliced spring onion (scallions)
- Place the cakes of udon noodles into a pot of boiling water. Use tongs to gently separate the noodles and as soon as they have come apart, transfer the noodles to a large bowl. Toss with sesame oil.
- Heat the vegetable oil in a wok or frying pan over high heat. Add the cabbage and stir-fry until just starting to char. Then add the ½ tsp of sugar and the ½ tbsp of soy sauce. Stir-fry for another minute or until the cabbage is nicely coloured. Add the garlic and stir-fry for 20 seconds. Then add the prawns and chilli powder and stir-fry until the prawns are just cooked.
- Add the noodles, remaining soy sauce, remaining sugar and oyster sauce. Stir-fry for another half a minute until the sauce has thickened. Toss through the spring onion and serve.
What is the difference between this prawn udon and yaki udon?
Yaki udon is a noodle dish that is very similar to yakisoba , but instead of stir-frying ramen-style noodles, thick, white udon noodles are the star of the show. My prawn udon is a little different to your typical yaki udon, though.
Most yaki udon dishes are a combination of stir-fried meat, veggies and udon noodles, whereas my more simple take on the dish makes the prawns, the udon and the glossy sauce the main focal points. Both are delicious and both are on the table in under 30 minutes!
What are udon noodles?
Udon noodles are wheat noodles that are super thick and perfect for slurping. Udon is a perfect vessel for whatever sauce takes your fancy and, since they retain their bouncy texture, they’re ideal to use in soups.
Udon noodles are best used when fresh, when their chewy texture can really shine. The super thick nature and neutral taste of udon noodles makes it the ultimate noodle to soak up whatever flavour you pair with them.
