Spicy Tuna Udon Noodles (Printable View)
Japanese-style noodles with spicy tuna and fresh vegetables in a savory sesame sauce.
# 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)
# Cooking Steps:
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 further cooking. Set aside and let cool completely.
02 - In a large 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 mixture forms a cohesive, creamy sauce.
03 - Add the julienned carrot, thinly sliced cucumber, spring onions, and pickled ginger (if using) to the spicy tuna sauce. Fold gently with a spatula to coat all vegetables evenly without breaking them down.
04 - Transfer the cooled udon noodles into the bowl with the spicy tuna and vegetable mixture. Toss vigorously using tongs or chopsticks, lifting and turning the noodles until every strand is well coated with the sauce.
05 - Divide the dressed noodles evenly between two serving bowls. Sprinkle generously with toasted sesame seeds, scatter torn nori pieces over the top, and arrange fresh chili slices if desired for additional heat.
06 - Serve immediately, either chilled or at room temperature, for the best texture and flavor balance. Pairs wonderfully with a light, dry sake or a crisp white wine.
# Expert Tips:
01 -
- The creamy, fiery sauce clings to every thick noodle like it was meant to be there, and you can throw the whole thing together in under thirty minutes.
- It uses pantry staples in a way that feels way more intentional than a desperation dinner ever should.
02 -
- Under draining the tuna is the fastest way to end up with a soupy sauce, so press it firmly against the colander with the back of a spoon.
- Rinsing the udon under cold water is not optional here, because warm noodles will make the mayonnaise base melt into an oily mess.
03 -
- Use your fingers to shred the drained tuna into finer flakes before mixing, because the sauce coats smaller pieces more evenly and every bite becomes more flavorful.
- Toasting your own sesame seeds in a dry pan for two minutes takes them from bland and dusty to fragrant and nutty, and that small step transforms the finished bowl.