Recipe: Stir-fried Garlic Prawn Udon

In the diverse culinary landscape of Australia, one dish stands out as a beloved fusion of flavours and textures—the tantalizing combination of Asian noodles with succulent fresh prawns. A quick and easy mid-week dinner that delights the whole family, there are many different ways you can prepare this dish. We’ve opted for our favourite Stir Fried Garlic Prawns with Udon Noodles. They make the yummiest leftovers for lunch the next day. We like to add different vegetables to add variety to the dish and we garnish with either fried shallots or sesame seeds.

 This recipe is from Marion's Kitchen. 


  • 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


  1. 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.
  2. 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.
  3. 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.
Udon Noodles

There’s nothing quite like the slurping satisfaction of Japanese udon noodles. Their origin seems to be lost in the mists of time with some saying that they originated in China in the 700s and others stating that they originated in the Buddhist monasteries of Japan, where they were introduced as a nutritious and filling meal for the monks in the Sanuki region, now known as Kagawa Prefecture, which has long been revered as the birthplace of udon. In the early days, udon was prepared by hand, with skilled artisans kneading and rolling the dough until it achieved the perfect thickness. The noodles were then cut into long strands and boiled until they attained their signature chewy texture. Today, the noodles are mass produced for an udon hungry global world!

Peeled green prawns

This dish pairs the shiny, chewy comfort of udon noodles with Australia’s favourite seafood, prawns. Here at Dawson’s we have a few options for purchasing green prawns, depending on your budget and time. We keep our green prawns frozen to ensure freshness and the preservation of flavour.

We stock loose South Australian Green King Prawns with the shell on which are fabulous if you just want to buy a smaller quantity for the dish you’re cooking. Simply thaw, peel and cook! We also stock Southport brand Banana prawn meat. Southport are an Australian owned and operated company. We sell kilo bags of de-shelled prawn meat with either the tail on or tail off. Great to keep in the freezer for fuss free seafood cooking any night of the week.

Finished dish: Stir fried prawns and udon noodles

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