Spicy Tuna Udon Noodles (Printer-Friendly)
Tender udon noodles with spicy tuna, fresh vegetables, and sesame.
# What You'll 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 - Bring a medium pot of water to a rolling boil. Add the udon noodles and cook according to package instructions until tender but still chewy. Drain in a colander and rinse briefly under cold water to halt the cooking process. Set aside to cool.
02 - In a mixing bowl, combine the drained tuna, mayonnaise, Sriracha, soy sauce, sesame oil, rice vinegar, and sugar. Stir thoroughly until a smooth, well-emulsified spicy sauce forms.
03 - Add the julienned carrot, sliced cucumber, spring onions, and pickled ginger (if using) to the spicy tuna sauce. Fold gently to combine without breaking apart the tuna.
04 - Add the cooled udon noodles to the bowl with the spicy tuna and vegetable mixture. Toss vigorously, ensuring every strand is evenly coated with the sauce.
05 - Divide the dressed noodles between two serving bowls. Sprinkle with toasted sesame seeds, scatter the torn nori pieces on top, and arrange fresh chili slices if desired.
06 - Serve immediately, either chilled or at room temperature, for the best texture and flavor.
# Expert Advice:
01 -
- It comes together in under thirty minutes, which makes it my absolute go to when the fridge is bare but cravings are loud.
- The creamy sriracha sauce clings to every strand of udon in a way that feels restaurant worthy without any real technique required.
02 -
- Under draining the tuna is the fastest way to end up with a watery sauce, so press it firmly against the colander with the back of a spoon.
- Rinsing the noodles is not optional here because residual heat will continue cooking them and turn your chewy udon into something gummy and sad.
03 -
- Let the assembled bowl sit for five minutes before eating because the noodles absorb the sauce and the flavors deepen noticeably in that short window.
- If you want smokier heat, replace half the sriracha with a good quality chili oil and watch the whole dish transform.