Prawn Yaki Udon

I’m not the biggest fan of yaki udon, mostly because I’m not a huge fan of dishes that use a lot of oil! But if yaki udon is made this way, I could honestly eat it every day. It’s high in protein, macro-friendly, and easy enough to throw together for dinner even on your laziest days.

I used butter to fragrant the garlic, which helps the fat coat the noodles evenly and makes them much easier to stir-fry. Yaki udon does need a certain amount of fat to come together, but this way it’s just enough without leaving you feeling greasy afterwards.

I kept the seasoning minimal with oyster sauce, fish sauce, and chilli flakes to nail that classic yaki udon flavour. I highly recommend adding at least a little chilli, because that small kick of spiciness really does a lot for the overall taste. Personally, I find that hint of heat really satisfying when I’m eating something calorie-friendly, especially since there’s a limit to how much you can build flavour without leaning on lots of sugar or heavy sauces.

Hope you enjoy this one on your diet!

Prawn Yaki Udon

Recipe by Minseo KimDifficulty: Medium

Servings

2

servings

Prep time

15

minutes

Cooking time

15

minutes

Calories

472

kcal

Protein

47

g

Carbs

56

g

Fat

10

g

Ingredients

• Butter
  25g

• Sliced garlic
  30g

• Frozen prawns
  500g

• Mushrooms
  300g

• Oyster sauce
  20g

• Stevia, to taste

• Udon noodles
  200g

• Tuna extract or fish sauce
  25g

• Spring onion, chopped
  50g

• Optional: chilli flakes, tofu noodles 1 pack

Directions

• Preparation
• • Defrost and drain the prawns
  • Chop the mushrooms
  • Slice the garlic
  • Chop the spring onions
• Cooking
• Heat a pan on high heat and melt the butter.
• Once melted, add the sliced garlic and stir-fry until golden brown.
• Add the drained prawns and stir-fry until cooked through.
• Add the chopped mushrooms and stir well, then add the oyster sauce and stevia, mixing everything together.
• (Optional) If you like a little extra heat, add a pinch of chilli flakes : highly recommended for the extra depth of flavour!
• Add the udon noodles and stir until they soften. Add the tuna extract to season, and toss in the tofu noodles if you’d like to bulk it up.
• Once everything is cooked and well seasoned, sprinkle the chopped spring onions on top and serve!

Recipe Video

Notes

• If you want to keep the carbs low, you can swap the udon noodles for tofu noodles or konjac noodles. In that case, I’d recommend adding a small splash of starch water to give the sauce a little more body and stickiness.