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Begin by slicing the onion, zucchini, and yellow squash into half-inch thick pieces.
Heat a flat top wok or pan and lightly spray it with oil.
Add the sliced vegetables to the pan, seasoning them with salt, pepper, and garlic.
Caramelize the vegetables, then pour in some soy sauce and set them aside.
Reapply oil to the pan and add the shrimp.
After about 30 seconds, flip the shrimp and season with soy sauce, salt, pepper, garlic, and some greens.
Clean the pan and add the lean steak.
For the steak, use Thai barbecue sauce, minced heartburn, salt, pepper, and garlic instead of soy sauce.
Prepare the udon noodles by mixing them with soy sauce and Thai barbecue sauce, then remove them from heat before they overcook.
To make a low-calorie Yum Yum sauce, combine ketchup, light mayo, rice vinegar, garlic, paprika, salt, and pepper, then thin it out with water.