Spicy Tuna Udon Noodles (Printable)

Tender udon noodles with spicy tuna, crisp vegetables, and toasted sesame. Ready in 25 minutes.

# 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. Cook udon noodles according to package instructions until tender but still slightly chewy. Drain through a colander and rinse briefly under cold running water to halt further cooking. Set aside to drain completely.
02 - In a mixing bowl, combine the drained tuna, mayonnaise, Sriracha, soy sauce, sesame oil, rice vinegar, and sugar. Stir vigorously until all ingredients are evenly incorporated and a cohesive, creamy sauce forms.
03 - Add the julienned carrot, sliced cucumber, spring onions, and pickled ginger to the spicy tuna sauce. Fold gently with a spatula to coat the vegetables evenly without breaking them down.
04 - Transfer the cooled, well-drained udon noodles into the bowl with the spicy tuna and vegetable mixture. Toss thoroughly using tongs or chopsticks, ensuring every strand is evenly coated with the sauce.
05 - Divide the dressed noodles 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 added heat.
06 - Serve immediately, either chilled or at room temperature. Pairs well with a light, dry sake or a crisp white wine.

# Expert Tips:

01 -
  • It comes together faster than delivery and tastes like something from a proper noodle shop.
  • The creamy, spicy sauce clings to every strand of udon in a way that makes cleanup surprisingly satisfying because you will want to lick the bowl.
02 -
  • Under drained tuna is the fastest way to end up with a watery, sad sauce, so press it firmly against the colander with the back of a spoon.
  • Rinsing the udon under cold water is not optional because residual heat continues cooking the noodles and turns them gummy.
03 -
  • Let the sauce sit for five minutes after mixing before adding the noodles, because the dried chili flakes in Sriracha need time to hydrate and release their full flavor.
  • Use your hands to tear the nori at the very last second so it stays crisp against the moist noodles rather than wilting into nothing.

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