Description
A bold and flavorful noodle bowl made with chewy udon, silky sushi grade tuna, and a glossy spicy soy sesame sauce, finished with fresh vegetables and toasted sesame seeds.
Ingredients
Units
Scale
- 8 ounces sushi grade fresh tuna, cut into small cubes
- 12 ounces dried udon noodles
- 3 tablespoons soy sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 2 garlic cloves, minced
- 1 teaspoon fresh ginger, grated
- 2 green onions, sliced
- 1 medium carrot, shredded
- 1 tablespoon sesame seeds, lightly toasted
Instructions
- Bring a large pot of water to a rolling boil and cook the udon noodles according to package instructions until tender but still chewy.
- While the noodles cook, whisk together soy sauce, sriracha sauce, sesame oil, rice vinegar, minced garlic, and grated ginger in a mixing bowl until smooth.
- Drain the noodles and rinse briefly under cool water, then shake off excess moisture.
- Toss the warm noodles with the prepared spicy sauce until evenly coated.
- Gently fold in the cubed sushi grade tuna, mixing carefully to keep the pieces intact and tender.
- Transfer to serving bowls and top with sliced green onions, shredded carrot, and toasted sesame seeds.
- Serve immediately and enjoy.
Notes
- Adjust the sriracha to control the spice level.
- Use sushi grade tuna for best texture and safety.
- For a cooked option, lightly sear the tuna for 1 to 2 minutes per side before cubing.
- Leftovers are best enjoyed within 24 hours and stored refrigerated in an airtight container.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 35mg