Spicy Tuna Udon Noodles (Printable)
Savory Japanese noodle bowl with tender udon, spicy tuna, and crisp vegetables in a fragrant dashi broth.
# What You’ll Need:
→ Tuna & Marinade
01 - 7 oz sushi-grade tuna, diced
02 - 2 tablespoons Japanese mayonnaise (Kewpie preferred)
03 - 1 tablespoon Sriracha or Asian chili sauce
04 - 1 teaspoon soy sauce
05 - 1 teaspoon toasted sesame oil
06 - 1 teaspoon 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 tablespoon soy sauce
10 - 1 tablespoon mirin
11 - 1 teaspoon sugar
→ Toppings & Garnishes
12 - 1/2 cup sliced green onions
13 - 1/2 cup shredded nori seaweed
14 - 1 tablespoon toasted sesame seeds
15 - 1/2 cup julienned cucumber
16 - Chili oil and pickled ginger (optional)
# How To Make It:
01 - Combine the diced sushi-grade tuna with mayonnaise, Sriracha, soy sauce, sesame oil, and rice vinegar in a mixing bowl. Toss gently until the tuna is evenly coated. Cover and 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 directions until tender but still chewy. Drain and rinse briefly under cold water to halt further 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. Remove from heat once the broth is fragrant and well blended.
04 - Divide the drained udon noodles evenly between two serving bowls. Ladle the hot broth over the noodles, ensuring they are fully submerged.
05 - Spoon the marinated spicy tuna generously over the noodles and broth, dividing it equally 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 Tips:
01 -
- The spicy mayo drenched tuna against savory dashi broth creates a temperature and texture contrast that feels like a restaurant secret you just cracked open at home.
- It comes together in 25 minutes flat, which makes it faster than delivery and honestly more satisfying than most takeout I have had.
02 -
- Not all tuna is created equal so ask your fishmonger specifically for sushi-grade because regular tuna will not be safe to eat raw no matter how fresh it looks.
- Rinsing the udon under cold water after draining is not optional since it stops the cooking process and washes away excess starch that would make your broth cloudy.
03 -
- Dice the tuna while it is still slightly firm from the fridge because once it warms up it gets slippery and the cubes will not be as clean or uniform.
- Toasting your own sesame seeds in a dry pan for two minutes transforms them from a forgettable garnish into something fragrant and genuinely worth eating.