Spicy Tuna Udon (Printable)
Creamy spicy tuna coats thick udon noodles with scallions and sesame in this quick Japanese-inspired bowl.
# What You'll Need:
→ Spicy Tuna Mixture
01 - 1 can (5 oz) tuna in water, drained
02 - 2 tbsp mayonnaise, preferably Japanese Kewpie
03 - 1 tbsp Sriracha or hot chili sauce
04 - 1 tsp soy sauce
05 - 1 tsp toasted sesame oil
06 - ½ tsp fresh lime juice
07 - 1 scallion, finely sliced
→ Noodles and Finishing
08 - 7 oz fresh or frozen udon noodles
09 - 1 tbsp vegetable oil
10 - 1 garlic clove, minced
11 - 1 tsp grated fresh ginger
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
17 - Optional: shredded nori, chili flakes, or pickled ginger
# How-To Steps:
01 - In a medium bowl, combine the drained tuna, mayonnaise, Sriracha, 1 tsp soy sauce, sesame oil, lime juice, and finely sliced scallion. Mix thoroughly until well blended and set aside.
02 - Cook the udon noodles according to package directions. Drain well 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.
04 - Add the cooked udon noodles to the pan along with 2 tbsp soy sauce, sugar, and water. Toss with chopsticks or tongs to coat evenly and heat through for 1 to 2 minutes.
05 - Remove the pan from heat. Gently fold in the spicy tuna mixture until evenly distributed throughout the noodles, or spoon the tuna over the top if preferred.
06 - Transfer to serving bowls and garnish with sliced scallions, toasted sesame seeds, and shredded nori if desired. Serve immediately while hot.
# Expert Advice:
01 -
- It uses pantry staples you probably already have, which means no emergency grocery runs on a tired weeknight.
- The creamy spicy tuna clings to those thick udon noodles in a way that feels indulgent without requiring any actual cream or cheese.
- Start to finish in twenty five minutes, and most of that is waiting for water to boil.
02 -
- If you do not drain the tuna thoroughly, the sauce will be runny and slide right off the noodles instead of clinging to them.
- Saute the garlic and ginger no longer than a minute, because burnt garlic turns bitter and will ruin the entire flavor of the dish.
03 -
- Let the spicy tuna mixture sit in the fridge for ten minutes while you cook the noodles, because the flavors meld and tighten up into something noticeably better than when you first mixed it.
- Use chopsticks to toss the noodles in the pan instead of a spatula, because they are gentler and will not shred the udon into stubby pieces.