Spicy Tuna Udon Noodles (Printable)

Tender udon noodles with spicy tuna, fresh vegetables, and sesame. Ready in 25 minutes.

# What You'll 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 slightly 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 all ingredients are well incorporated and the mixture forms a cohesive, spicy sauce.
03 - Add the julienned carrot, sliced cucumber, spring onions, and pickled ginger (if using) to the spicy tuna mixture. Fold gently to combine without breaking up the tuna too finely.
04 - Add the cooled udon noodles to the bowl with the spicy tuna and vegetable mixture. Toss vigorously using tongs or chopsticks until 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 additional heat is desired.
06 - Serve immediately, either chilled or at room temperature. Pairs well with a light, dry sake or a crisp white wine.

# Expert Tips:

01 -
  • The creamy spicy sauce clings to every strand of udon like it was made for it, because honestly it was.
  • It comes together in about twenty minutes with mostly pantry staples, which means no emergency grocery runs.
  • You get that restaurant quality Japanese inspired bowl without delivery fees or waiting by the door.
02 -
  • Do not skip the cold water rinse on the noodles, because warm noodles will melt the sauce into a greasy puddle and ruin the texture.
  • Squeezing the canned tuna really dry with your hands or pressing it in a fine mesh strainer changes everything and prevents a soupy outcome.
03 -
  • Toast your own sesame seeds in a dry pan for two minutes and you will never go back to the store bought pre toasted ones.
  • Chill your serving bowls in the freezer for ten minutes before plating to keep the noodles refreshingly cold on a hot day.

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