Spicy Tuna Udon (Printable)
Creamy spicy tuna over chewy udon noodles with scallions and sesame seeds
# What You Need:
→ Spicy Tuna Mixture
01 - 1 can (5 oz) tuna in water, drained
02 - 2 tablespoons mayonnaise, preferably Japanese Kewpie
03 - 1 tablespoon Sriracha or hot chili sauce
04 - 1 teaspoon soy sauce
05 - 1 teaspoon toasted sesame oil
06 - ½ teaspoon freshly squeezed lime juice
07 - 1 scallion, finely sliced
→ Noodles and Garnishes
08 - 7 oz fresh or frozen udon noodles
09 - 1 tablespoon vegetable oil
10 - 1 garlic clove, minced
11 - 1 teaspoon grated fresh ginger
12 - 2 tablespoons soy sauce
13 - 1 teaspoon sugar
14 - 1 tablespoon water
15 - 1 teaspoon toasted sesame seeds
16 - 1 scallion, sliced for garnish
17 - Shredded nori, extra chili flakes, or pickled ginger (optional)
# How To Make:
01 - In a medium mixing bowl, combine the drained tuna, mayonnaise, Sriracha, 1 teaspoon soy sauce, sesame oil, lime juice, and finely sliced scallion. Stir until well blended and set aside.
02 - Cook the udon noodles according to package instructions. Drain thoroughly 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.
04 - Add the cooked udon noodles to the pan along with 2 tablespoons soy sauce, sugar, and water. Toss with chopsticks or tongs to coat evenly and warm through, about 1 to 2 minutes.
05 - Remove the pan from heat. Gently fold in the prepared spicy tuna mixture until evenly combined throughout the noodles.
06 - Transfer to serving bowls. Garnish with additional sliced scallions, toasted sesame seeds, and shredded nori if desired. Serve immediately while hot.
# Expert Hints:
01 -
- It transforms a basic pantry staple into something that tastes like you ordered it from a restaurant.
- The creamy heat from the tuna sauce against the chewy udon is genuinely addictive and ready in under half an hour.
02 -
- Under draining the tuna is the number one reason the sauce turns out runny so press it firmly against the strainer with the back of a spoon.
- If you add the tuna mixture while the pan is still over direct heat the mayonnaise can break and become grainy so always pull it off the burner first.
03 -
- Frozen udon noodles actually have better texture than the vacuum packed shelf stable ones so grab those if your store carries them.
- Taste the tuna mixture before folding it into the noodles and adjust the sriracha or lime juice because that is your last chance to balance the flavor.