Spicy Tuna Udon Noodles (Print)
Tender udon noodles with spicy tuna, fresh vegetables, and sesame flavors.
# What You Need:
→ Protein & Noodles
01 - 7 oz fresh or frozen udon noodles
02 - 4.2 oz canned tuna in water, drained (or cooked fresh tuna, flaked)
→ Vegetables
03 - 1/2 cup julienned carrot
04 - 1/2 cup thinly sliced cucumber
05 - 2 spring onions, sliced
06 - 1 tablespoon pickled ginger, finely chopped (optional)
→ Sauce
07 - 2 tablespoons mayonnaise (preferably Japanese Kewpie)
08 - 1 tablespoon Sriracha (adjust to taste)
09 - 1 tablespoon soy sauce
10 - 1 teaspoon sesame oil
11 - 1 teaspoon rice vinegar
12 - 1/2 teaspoon sugar
→ Toppings
13 - 1 tablespoon toasted sesame seeds
14 - 1 sheet nori, torn into small pieces
15 - Fresh chili slices (optional)
# How To Make It:
01 - Prepare the udon noodles according to package directions. Drain well and rinse briefly under cold water to halt further cooking. Set aside to cool completely.
02 - In a mixing bowl, combine the drained tuna, mayonnaise, Sriracha, soy sauce, sesame oil, rice vinegar, and sugar. Stir thoroughly until a cohesive, well-blended spicy tuna sauce forms.
03 - Add the julienned carrot, sliced cucumber, spring onions, and pickled ginger to the spicy tuna sauce. Fold gently to distribute the vegetables evenly without breaking them down.
04 - Add the cooled udon noodles to the bowl with the spicy tuna and vegetable mixture. Toss thoroughly, ensuring every strand is evenly coated with the sauce.
05 - Divide the dressed noodles between two serving bowls. Finish with a generous sprinkle of toasted sesame seeds, torn nori pieces, and fresh chili slices if desired.
06 - Serve immediately, either chilled or at room temperature, for the best texture and flavor.
# Expert Tips:
01 -
- It comes together faster than delivery and hits every craving note: creamy, spicy, tangy, and refreshingly cool all at once.
- The sauce clings to fat udon noodles like they were made for each other, turning pantry staples into something that tastes intentional.
02 -
- Rinsing the noodles under cold water is not optional here because residual heat will continue cooking them into mush and dilute your sauce.
- Drain the canned tuna aggressively by pressing the lid down into the can, since excess liquid is the fastest way to end up with a soupy bowl instead of a saucy one.
03 -
- Use your hands wearing food safe gloves to toss the noodles because tongs can tear the delicate udon and you get a much more even coating with your fingers.
- A soft boiled egg with a jammy yolk placed on top turns this from a quick lunch into a meal worth sitting down for.