Spicy Tuna Udon (Printable version)
Tender udon noodles with spicy tuna, fresh vegetables, and sesame flavors
# What you 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:
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 through 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 evenly incorporated and a cohesive spicy sauce forms.
03 - Add the julienned carrot, sliced cucumber, spring onions, and pickled ginger to the spicy tuna sauce. Fold gently to combine without crushing the vegetables.
04 - Add the cooled udon noodles to the bowl with the spicy tuna and vegetable mixture. Toss vigorously, 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, scattered nori pieces, and fresh chili slices if desired.
06 - Serve immediately, either chilled or at room temperature, for the best texture and flavor.
# Expert Advice:
01 -
- The sauce comes together with pantry staples you probably already have, which means no emergency grocery runs.
- It eats like comfort food but comes together faster than delivery, clocking in at under thirty minutes from start to finish.
02 -
- Rinsing the noodles thoroughly under cold water is non negotiable because warm noodles will turn the mayonnaise greasy and slippery instead of creamy.
- Letting the dressed noodles sit for five minutes before eating actually improves the flavor, as the sauce soaks into the udon.
03 -
- Toast your own sesame seeds in a dry pan for two minutes instead of buying pre toasted ones because the freshness of that flavor is worth the extra step.
- A tiny drizzle of chili oil over the finished bowl adds a layer of heat that hits differently than the Sriracha already in the sauce.