Spicy Tuna Udon Noodles (Printable)
Quick udon noodles with spicy tuna, crisp vegetables, and savory sesame flavors.
# 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)
# Steps:
01 - Bring a medium pot of water to a rolling boil. Add the udon noodles and cook according to package directions until tender but still chewy. Drain through a colander and rinse briefly under cold running water to halt the cooking process. Set aside and let cool completely.
02 - In a mixing bowl, combine the drained tuna, mayonnaise, Sriracha, soy sauce, sesame oil, rice vinegar, and sugar. Stir thoroughly until all ingredients are evenly incorporated and the tuna is well coated in the spicy sauce.
03 - Add the julienned carrot, thinly sliced cucumber, spring onions, and pickled ginger to the tuna sauce mixture. Fold gently with a spatula to combine without breaking apart the vegetables.
04 - Transfer the cooled udon noodles into the bowl with the spicy tuna and vegetable mixture. Toss vigorously using tongs or two forks, ensuring every strand of noodle 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 arrange fresh chili slices if desired.
06 - Serve immediately while the noodles are still cool or at room temperature for the best texture and flavor balance.
# Expert Tips:
01 -
- It comes together in under thirty minutes with zero cooking intuition required, which means even your most chaotic weeknight is covered.
- The sauce is that perfect addictive balance of creamy, spicy, and savory that makes you scrape the bowl clean every single time.
02 -
- Do not skip rinsing the noodles because residual heat will continue cooking them and turn your chewy udon into something gummy and sad.
- Letting the dressed bowl sit for five minutes before eating actually improves the flavor as the noodles absorb the sauce.
03 -
- Drain the canned tuna aggressively by pressing the lid into the can and squeezing out every drop of liquid, because wet tuna makes the sauce watery and sad.
- Toast the sesame seeds in a dry skillet just until you can smell them, which takes about thirty seconds, and they will transform the entire bowl.