Spicy Tuna Udon (Printable)
Tender udon noodles with spicy tuna, crisp vegetables, and sesame in a savory sauce.
# What You'll Need:
→ Protein & Noodles
01 - 7 oz fresh or frozen udon noodles
02 - 4 ¼ oz canned tuna in water, drained (or cooked fresh tuna, flaked)
→ Vegetables
03 - ½ cup julienned carrot
04 - ½ 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 - ½ 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:
01 - Prepare the udon noodles according to the package directions. Drain well and rinse briefly under cold water to halt further cooking. Set aside.
02 - In a mixing bowl, combine the drained tuna, mayonnaise, Sriracha, soy sauce, sesame oil, rice vinegar, and sugar. Stir thoroughly until a cohesive spicy tuna sauce forms.
03 - Add the julienned carrot, sliced cucumber, spring onions, and pickled ginger (if using) to the tuna sauce. Fold gently to combine without breaking apart the vegetables.
04 - Add the cooled udon noodles to the bowl with the spicy tuna mixture. Toss until the noodles are evenly coated with the sauce.
05 - Divide the finished dish between two serving bowls. Sprinkle with 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: salty, spicy, cool, and chewy all at once.
- Canned tuna transforms into something that feels genuinely special with almost zero effort.
02 -
- Rinse the noodles thoroughly or you will end up with a gummy, starchy coating that no amount of sauce can fix.
- Let the assembled dish sit for five minutes before eating because the flavors meld and deepen in a way that makes a real difference.
03 -
- Toast the sesame seeds in a dry skillet for about sixty seconds, shaking the pan constantly, until they smell like popcorn.
- Mix the sauce first and taste it before adding the tuna, that way you can fix the seasoning without wasting protein.