Spicy Tuna Udon Noodles (Print version)
Tender udon noodles with spicy tuna, fresh vegetables, and creamy 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)
# How to make it:
01 - Prepare the udon noodles according to package directions. Drain well and rinse briefly under cold water to halt further cooking. Set aside to cool completely.
02 - In a mixing bowl, combine the drained tuna, mayonnaise, Sriracha, soy sauce, sesame oil, rice vinegar, and sugar. Stir thoroughly until the mixture is uniform and well blended.
03 - Add the julienned carrot, sliced cucumber, spring onions, and pickled ginger to the spicy tuna sauce. Fold gently to distribute the vegetables evenly throughout the mixture.
04 - Add the cooled udon noodles to the bowl with the spicy tuna and vegetable mixture. Toss thoroughly, ensuring every strand is evenly coated with the sauce.
05 - Divide the dressed noodles between two serving bowls. Finish with a generous sprinkle of 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 suggestions:
01 -
- It comes together in about twenty minutes, which makes it the ultimate weeknight rescue when takeout feels too expensive but cooking feels too ambitious.
- The spicy, creamy sauce clings to every thick udon strand and somehow tastes richer than the sum of its humble ingredients.
- You probably have most of the sauce components sitting in your fridge door right now.
02 -
- Do not skip the cold rinse on the noodles, because leftover starch will make the sauce gummy and clumpy instead of silky.
- The sauce tastes significantly spicier after sitting in the fridge for an hour, so if you are making it ahead, hold back a little sriracha.
03 -
- Toast your own sesame seeds in a dry pan for two minutes instead of using pre toasted ones, because the difference in aroma is genuinely noticeable.
- Drain the canned tuna by pressing the lid down firmly and squeezing out every drop of liquid, since excess water will dilute your sauce.