Spicy Tuna Udon Noodles (Print View)
Tender udon noodles topped with spicy marinated tuna in a savory dashi broth, garnished with fresh vegetables and nori.
# What You Need:
→ Tuna & Marinade
01 - 7 oz sushi-grade tuna, diced
02 - 2 tbsp Japanese mayonnaise (Kewpie preferred)
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 (chicken or vegetable broth may be substituted)
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
# How-To Steps:
01 - In a mixing bowl, combine the diced 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 develop.
02 - Bring a large pot of water to a rolling boil. Add the udon noodles and cook according to package directions until tender but still chewy. Drain and rinse briefly under cold water to halt cooking. 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.
04 - Divide the cooked noodles evenly between two serving bowls. Ladle the hot broth generously over the noodles.
05 - Spoon the marinated tuna mixture on top of each bowl of noodles and broth, distributing it evenly.
06 - Finish each bowl with sliced green onions, shredded nori, toasted sesame seeds, julienned cucumber, and a drizzle of chili oil if desired. Serve immediately while hot.
# Expert Hints:
01 -
- The spicy tuna needs zero cooking and marinates while you handle everything else so dinner practically makes itself.
- That broth is rich and savory enough to feel like you spent hours but it comes together in about five minutes.
02 -
- Sushi grade is a labeling term and not a regulated standard so buy from a trusted source and smell the fish before using it raw because freshness is everything.
- Rinsing the udon under cold water removes excess starch and prevents the noodles from clumping together or turning gummy in the broth.
03 -
- Make a double batch of the spicy tuna mixture and keep it in the fridge because it is incredible on rice crackers the next day.
- Warm your serving bowls with hot water before assembling so the broth stays hot longer and you can savor every last slurp without rushing.