Spicy Tuna Udon Noodles (Printable Version)
Savory Japanese noodle bowl with tender udon, spicy tuna, and fresh vegetables in flavorful broth. Ready in 25 minutes.
# What You'll Need:
→ Tuna & Marinade
01 - 7 oz sushi-grade tuna, diced
02 - 2 tbsp mayonnaise (preferably Japanese Kewpie)
03 - 1 tbsp Sriracha or Asian chili sauce
04 - 1 tsp soy sauce
05 - 1 tsp sesame oil
06 - 1 tsp rice vinegar
→ Noodles & Broth
07 - 14 oz fresh or frozen udon noodles
08 - 3 cups dashi broth (substitute with chicken or vegetable broth if needed)
09 - 1 tbsp soy sauce
10 - 1 tbsp mirin
11 - 1 tsp sugar
→ Toppings & Garnishes
12 - 1/2 cup sliced green onions
13 - 1/2 cup shredded nori seaweed
14 - 1 tbsp toasted sesame seeds
15 - 1/2 cup julienned cucumber
16 - Optional: chili oil, pickled ginger
# Directions:
01 - In a mixing bowl, combine the diced sushi-grade tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and rice vinegar. Toss gently to coat evenly, then refrigerate for at least 10 minutes to allow the flavors to meld.
02 - Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package instructions until tender but still chewy. Drain and rinse briefly under cold water to halt cooking, then set aside.
03 - In a separate saucepan, combine the dashi broth, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves completely. Keep warm.
04 - Divide the cooked udon noodles evenly between two serving bowls. Ladle the hot dashi broth generously over the noodles in each bowl.
05 - Spoon the marinated spicy tuna mixture on top of the noodles, dividing it evenly between both bowls.
06 - Finish each bowl with sliced green onions, shredded nori, toasted sesame seeds, and julienned cucumber. Drizzle with chili oil and add pickled ginger if desired. Serve immediately while hot.
# Expert Hints:
01 -
- The creamy, spicy tuna paired with savory dashi broth creates a flavor contrast that feels like a restaurant dish you somehow pulled off at home.
- It comes together in about twenty five minutes, which means it is faster than delivery and infinitely more satisfying.
02 -
- Using tuna that is not sushi grade for raw consumption can make you sick, so either verify freshness with your fishmonger or lightly sear the tuna first.
- Rinsing the udon under cold water after draining removes excess starch and prevents the noodles from turning gummy in the broth.
03 -
- Dice the tuna while it is still slightly firm from the fridge because as it warms it becomes slippery and harder to cut cleanly.
- Toasting sesame seeds in a dry pan for thirty seconds until they just start to pop releases oils that make the garnish exponentially more fragrant.