Spicy Tuna Udon (Print Version)
Thick udon noodles in creamy spicy tuna sauce with scallions and sesame.
# What You'll Need:
→ Spicy Tuna Mixture
01 - 1 can (5 oz) tuna in water, drained
02 - 2 tbsp mayonnaise, preferably Japanese Kewpie style
03 - 1 tbsp Sriracha or hot chili sauce
04 - 1 tsp soy sauce
05 - 1 tsp toasted sesame oil
06 - 1/2 tsp fresh lime juice
07 - 1 scallion, finely sliced
→ Noodles and Seasonings
08 - 7 oz fresh or frozen udon noodles
09 - 1 tbsp vegetable oil
10 - 1 garlic clove, minced
11 - 1 tsp fresh ginger, grated
12 - 2 tbsp soy sauce
13 - 1 tsp sugar
14 - 1 tbsp water
15 - 1 tsp toasted sesame seeds
16 - 1 scallion, sliced for garnish
→ Optional Toppings
17 - Shredded nori, extra chili flakes, or pickled ginger to taste
# Directions:
01 - In a medium mixing bowl, combine the drained tuna, mayonnaise, Sriracha, 1 tsp soy sauce, sesame oil, lime juice, and finely sliced scallion. Stir until all ingredients are evenly incorporated, then set aside.
02 - Bring a saucepan of water to a boil and cook the udon noodles according to package directions until tender but still chewy. Drain through a strainer and set aside.
03 - Heat vegetable oil in a frying pan or wok over medium heat. Add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant and lightly golden.
04 - Add the cooked udon noodles to the pan along with 2 tbsp soy sauce, sugar, and water. Use chopsticks or tongs to toss everything together, coating the noodles evenly and warming through for 1 to 2 minutes.
05 - Remove the pan from heat. Gently fold the prepared spicy tuna mixture into the seasoned noodles until evenly distributed throughout.
06 - Transfer to serving bowls. Top with sliced scallions, toasted sesame seeds, and shredded nori if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It comes together faster than delivery and hits every craving note: salty, spicy, rich, and fresh all at once.
- The spicy tuna mixture is practically addictive and works on rice, toast, or straight off a spoon if you are not careful.
02 -
- Under draining the tuna is the single biggest mistake you can make, so press it firmly against the strainer or pat it with paper towels until barely any moisture remains.
- Taking the pan off the heat before adding the tuna mixture preserves the creamy texture since direct heat can cause the mayonnaise to separate and become oily.
03 -
- Toast your sesame seeds in a dry pan for thirty seconds before garnishing and you will be amazed at how much more flavor they release.
- Keep a bag of frozen udon in your freezer at all times because knowing this meal is twenty minutes away will save you on the hardest nights.