Spicy Tuna Udon Noodles (Printable)
Tender udon noodles in savory dashi broth topped with spicy marinated sushi-grade tuna and fresh garnishes.
# What You'll Need:
→ Tuna & Marinade
01 - 7 oz sushi-grade tuna, diced
02 - 2 tbsp mayonnaise, preferably Japanese Kewpie
03 - 1 tbsp Sriracha or Asian chili sauce
04 - 1 tsp soy sauce
05 - 1 tsp sesame oil
06 - 1 tsp rice vinegar
→ Noodles & Broth
07 - 14 oz fresh or frozen udon noodles
08 - 3 cups dashi broth (chicken or vegetable broth may be substituted)
09 - 1 tbsp soy sauce
10 - 1 tbsp mirin
11 - 1 tsp sugar
→ Toppings & Garnishes
12 - 1/2 cup sliced green onions
13 - 1/2 cup shredded nori seaweed
14 - 1 tbsp toasted sesame seeds
15 - 1/2 cup julienned cucumber
16 - Chili oil and pickled ginger, optional
# How To Make:
01 - In a mixing bowl, combine the diced sushi-grade tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and rice vinegar. Toss gently until the tuna is evenly coated. Cover and refrigerate for at least 10 minutes to allow the flavors to meld.
02 - Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to the package directions until tender but still chewy. Drain in a colander, rinse briefly under cold water to halt cooking, and set aside.
03 - In a separate saucepan, combine the dashi broth, soy sauce, mirin, and sugar. Place over medium heat and bring to a gentle simmer, stirring until the sugar has fully dissolved.
04 - Divide the cooked udon noodles evenly between two serving bowls. Ladle the hot broth generously over the noodles in each bowl.
05 - Spoon the marinated spicy tuna mixture on top of the noodles, dividing it evenly between both bowls.
06 - Finish each bowl with sliced green onions, shredded nori, toasted sesame seeds, and julienned cucumber. Drizzle with chili oil and add pickled ginger if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It comes together in under thirty minutes, which makes it a weeknight superhero when delivery feels like your only option.
- The spicy tuna topping is raw and luscious, something that feels restaurant fancy but requires zero cooking skill to pull off.
02 -
- Not all tuna at the grocery store is safe to eat raw, so look for packaging that explicitly says sushi-grade and ask the fish counter if you are unsure.
- Rinsing the udon under cold water keeps the noodles springy and prevents them from turning into a clumpy mass in the broth.
03 -
- Toasting sesame seeds in a dry pan for sixty seconds releases an oil that makes them fragrant enough to elevate the entire bowl.
- Julienne the cucumber thinner than you think necessary, because delicate strands blend into the noodles better than chunky ones.