Spicy Tuna Udon Noodles (Printable Version)

Tender udon noodles coated in spicy tuna sauce with crisp vegetables and sesame toppings.

# What You Need:

→ Protein & Noodles

01 - 7 oz fresh or frozen udon noodles
02 - 4.25 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)

# Directions:

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 running water to halt the cooking process. 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 the mixture is well blended and the tuna is evenly coated with the spicy sauce.
03 - Add the julienned carrot, sliced cucumber, spring onions, and pickled ginger to the tuna sauce mixture. Fold gently to combine without breaking apart the vegetable strips.
04 - Add the cooled udon noodles to the bowl with the spicy tuna and vegetable mixture. Toss vigorously using tongs or chopsticks, ensuring every strand is evenly coated with the sauce.
05 - Divide the dressed noodles between two serving bowls. Sprinkle generously with toasted sesame seeds, scatter torn nori pieces over the top, and add fresh chili slices if desired for additional heat.
06 - Serve immediately, either chilled or at room temperature. Pair with a light, dry sake or crisp white wine for a complete dining experience.

# Expert Tips:

01 -
  • It comes together in under thirty minutes, which means dinner is ready before you can finish debating what to order.
  • The spicy, creamy tuna sauce clings to every strand of udon in a way that makes each bite feel like a small reward after a long day.
02 -
  • Do not skip rinsing the noodles under cold water, because warm noodles will continue cooking and turn gummy before you even finish mixing.
  • Letting the assembled bowl sit for five minutes before eating actually helps the sauce penetrate the noodles and deepen the flavor.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes instead of buying pre toasted ones, because the freshness of that aroma is immediately noticeable.
  • Use your fingers to gently squeeze excess moisture out of the canned tuna before mixing it into the sauce, and you will be rewarded with a thicker, more concentrated flavor.

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