Spicy Tuna Udon with Sesame (Printable Version)
Chewy udon noodles coated in a spicy, creamy tuna sauce with scallions and sesame seeds.
# 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 other hot chili sauce
04 - 1 tsp soy sauce
05 - 1 tsp toasted sesame oil
06 - ½ tsp freshly squeezed lime juice
07 - 1 scallion, finely sliced
→ Noodles and Garnishes
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, extra chili flakes, or pickled ginger
# How to Make It:
01 - In a medium mixing bowl, combine the drained tuna, mayonnaise, Sriracha, soy sauce, sesame oil, lime juice, and sliced scallion. Stir until well blended and set aside.
02 - Cook the udon noodles according to package instructions in a saucepan or pot. Drain thoroughly using 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 noodles to the pan along with the soy sauce, sugar, and water. Toss using chopsticks or tongs to coat evenly and warm through, about 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. Garnish with extra scallions, sesame seeds, and shredded nori strips if desired. Serve immediately while hot.
# Expert Tips:
01 -
- It uses pantry staples you probably already have, which means no emergency grocery runs on a weeknight.
- The creamy spicy tuna clings to every strand of those thick udon noodles like it was meant to be there.
- It scales effortlessly from a solo dinner to a quick meal for two with zero extra effort.
02 -
- Do not skip draining the tuna thoroughly because wet tuna makes a watery sauce that slides right off the noodles instead of clinging to them.
- Taking the pan off the heat before adding the tuna mixture keeps the mayonnaise from breaking and turning greasy.
03 -
- Frozen udon noodles have a noticeably better chew than dried, and most Asian grocery stores sell them in individual portions that cook straight from frozen.
- Taste the tuna mixture before adding it to the noodles and adjust the Sriracha or lime in that bowl, because once it is mixed in corrections become much harder.