These 15 minute garlic prawn noodles come together quicker than you can order takeaway! With thick and chewy udon noodles coated in a rich oyster sauce with broccoli and prawns, this is one of my favourite meals to make midweek.
This is another recipe inspired by those times when I don’t really want to cook but I also don’t really want to order takeaway again. I know you feel me on this.
I actually decided to make this dish based on one of my absolute favourite takeaway dinners – the Garlic Prawns from Noodle Box. It’s got thick, chewy noodles, loads of crunchy veg and big juicy prawns all smothered in a delicious oyster sauce.
If I love it so much, you might wonder why I felt the need to create a version at home. Well the problem is that my local store has a consistency problem.
Sometimes I’ll order it and it will be the best meal I’ve had in weeks. But other times it’s very underwhelming and I find myself disappointed which is never a good place to be when it comes to food.
So I decided to take matters into my own hands and work on creating a version at home (to add to my collection of dairy-free dinner recipes) that ticked all the boxes of why I love this dish so much but that was simple enough that I’d want to make it on nights when ordering takeaway felt preferrable.
The base of this recipe was inspired by one by Pinch of Yum for black pepper noodles. I’ve been making this recipe at least once a week since it was published – it’s become my go to for nights when I don’t have the energy to decide what to have for dinner let alone hang out in the kitchen for ages making it.
The reason I love it so much is the noodles themselves. I used to only use the hokkien packaged noodles when making noodle dishes and was never happy with the results as I found them to have a weird, tangy flavour that didn’t seem right. Through this recipe I found that the solution to this issue was to simply use udon noodles instead!
Udon noodles give us that thick, chewy texture and when coated with a rich, sticky sauce become noodle heaven. Perfect for saucy slurping.
Ingredients for garlic prawn noodles
You only need 7 ingredients to make this recipe and I’m hoping a few of them are pantry staples making this such an easy dish to pull together with minimal effort.
- Raw peeled prawns – I love to use frozen as it means they are always ready to go, just defrost in some water first and you’re ready to use. Always make sure to buy Australian caught as well!
- Udon noodles – You can get a few different brands of the packets of udon noodles in the Asian food aisle in the supermarket. I’ve used different ones and they are all pretty much the same.
- Brown sugar – This makes the sauce a bit sweet, but mostly sticky and allows it to caramelise on the noodles and be super delicious.
- Dark soy sauce – you can use light soy instead if you don’t want to buy something different but your flavour will be more subtle and your noodles won’t get as dark in colour as the ones in my picture. I definitely prefer this dish using the dark soy sauce.
- Oyster sauce – The main hero of the sauce.
- Garlic – these are called garlic prawns after all! I use at least 3 gloves and they are added right at the end. But if you don’t love the strong garlic flavour as much as I do, feel free to tone down based on your preferences.
- Broccoli – you can use any veg you prefer but I love broccoli plus it’s a veg that lasts ages in the fridge so I always keep it on hand.
How to make garlic prawn noodles
To make these you could certainly use a wok but for some reason my frying pan always feels like less overall effort so that’s generally what I grab. Other than that, some tongs are going to come in handy.
Start by mixing up your sauce. Next if you’re using frozen prawns, go ahead and defrost them by sitting them in a bowl of water for 10-15 minutes. Chop up your broccoli into bite-sized florets.
In your favourite frying pan add your udon noodles with a bit of water. Then, using your tongs, gently break them apart. The water and heat should loosen them so they don’t break too much. Add in half your sauce and toss through the noodles to coat.
Next, add in your broccoli to start to steam. You don’t want to mix the noodle too much during this stage as they are best left to sit in the sauce and get a bit caramelised. But basically just toss the noodles and broccoli every couple of minutes until the sauce darkens and everything is coated and the broccoli has started to soften.
Push the noodles to one side of the pan and then add in your prawns so you can easily cook them for a couple of minutes on both sides. Once cooked, toss everything together with the remaining sauce that has the garlic added to it.
Remove from heat and serve straight away topped with sesame seeds.
I’d say no. Prawns are never their best when reheated and the noodles may become sticky if they sit for too long. With how quick this recipe is to make, it’s definitely designed to cook then eat straight away.
You can, but the method of cooking will change. Prawns cook really quickly making them perfect for this one pan meal If you want to substitute with tofu or chicken for example, you’ll need to cook these separately first then just mix through at the end with the remaining sauce once the noodles and broccoli are cooked.
To ensure your prawns are cooked through, cook them for about 2-3 minutes on each side, or until they turn pink and opaque. Be careful not to overcook them, as this can make them tough and rubbery.
While udon noodles are recommended for this recipe, you can use other types of noodles if you prefer. The easiest substitute would be fresh hokkien but you can use any noodles such as rice noodles or soba noodles, just cook them first according to their packet directions and add to the pan with the sauce.
More noodle recipes:
15 Minute Garlic Prawn Noodles
- 1 tablespoon brown sugar
- 1 tablespoon dark soy sauce
- 3 tablespoons oyster sauce
- 1 x 440gram pack udon noodles
- ½ head broccoli florets
- 200-250 grams raw prawns peeled with tails removed
- 3 cloves garlic peeled and crushed
- In a small bowl, mix together the brown sugar, dark soy sauce and oyster sauce with 1 tablespoon of water. Set aside.
- In a frying pan, add the udon noodles with 1-2 tablespoons of water. Gently break apart with tongs as they start to soften, being careful not to break the noodles too much. Once the noodles have separated, add half of the sauce and stir to combine. Place the broccoli florets over the top of the noodles to start to cook. Gently toss the noodles and the broccoli together every minute or two until the noodles begin to darken as the sauce thickens.
- Once the noodles are cooked and coated in the sauce, push them to one side of the pan and add the prawns. Cook for 1-2 minutes on each side until they change color.
- Add the garlic to the remainder of the sauce and add to the pan. Toss everything together until coated in the sauce and then turn off the heat. Serve immediately topped with sesame seeds if desired.
Nutritional information is provided as a guide only and is calculated using automated online tools, therefore we cannot guarantee the accuracy. We encourage you to make your own calculations based on the actual ingredients used in your recipe.