Spicy Tuna Udon Noodles (Printable Version)

Tender udon noodles with spicy tuna, crisp vegetables, and sesame in a savory sauce. 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, thinly sliced
06 - 1 tablespoon pickled ginger, finely chopped (optional)

→ Sauce

07 - 2 tablespoons Japanese Kewpie mayonnaise
08 - 1 tablespoon Sriracha, adjusted to taste
09 - 1 tablespoon soy sauce
10 - 1 teaspoon toasted sesame oil
11 - 1 teaspoon rice vinegar
12 - 1/2 teaspoon granulated sugar

→ Toppings

13 - 1 tablespoon toasted sesame seeds
14 - 1 sheet nori, torn into small pieces
15 - Fresh chili slices (optional)

# How To Make:

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 in a colander and rinse briefly under cold running water to halt the cooking process. Set aside to cool completely.
02 - In a large 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 the mixture forms a cohesive, well-seasoned sauce.
03 - Add the julienned carrot, sliced cucumber, spring onions, and pickled ginger to the spicy tuna mixture. Fold gently with a spatula to combine without breaking apart the tuna or crushing the vegetables.
04 - Add the cooled udon noodles to the bowl with the spicy tuna and vegetable mixture. Toss vigorously using tongs or chopsticks until every strand is evenly coated with the sauce and the ingredients are uniformly distributed.
05 - Divide the dressed noodles between two serving bowls. Sprinkle generously with toasted sesame seeds, scatter the torn nori pieces over the top, and arrange fresh chili slices if desired for additional heat.
06 - Serve immediately while the noodles are still cool or at room temperature for the best texture and flavor balance.

# Expert Advice:

01 -
  • The sauce clings to those chewy udon noodles like it was invented for no other purpose in the world.
  • It comes together in the time it takes to scroll through your phone waiting for water to boil.
  • Canned tuna transforms into something that tastes like it took far more effort than twenty five minutes.
02 -
  • Under drained tuna is the number one reason this turns out watery and sad, so really press that can dry.
  • The sauce tastes significantly better if you let the mixed bowl sit for five minutes before adding the noodles, giving the flavors time to marry.
03 -
  • Toss the noodles with a tiny drizzle of sesame oil right after rinsing to prevent them from sticking together into a stubborn clump.
  • Double the sauce quantities and keep the extra in the fridge for up to three days as a quick dip or sandwich spread.

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