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If you like spicy tuna rolls, you'll love these spicy tuna udon noodles. A quick and easy meal that combines miso ginger noodles with spicy tuna, creamy avocado, furikake, and masago.
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What makes this dish special
This dish combines everything I love about spicy tuna rolls and poke bowls into one satisfying meal. After years of spending too much on takeout sushi, I wanted to create something at home that would hit the same but fit into my weeknight routine. These spicy tuna udon noodles deliver that perfect combination of creamy spicy tuna, savory miso, and fresh toppings that make sushi so craveable.
The beauty is in the simplicity - while it looks and tastes impressive, you can pull it together in about 30 minutes with minimal prep work. The spicy tuna mixture uses the same techniques as your favorite sushi bar, but requires no special equipment or rolling skills.
It's become my go-to solution when sushi cravings hit mid-week, alongside my baked salmon sushi bowl, unagi don, and cold ramen noodles with unagi. Plus, the hearty udon noodles make it more filling than traditional rolls, so it works perfectly as a complete meal rather than just a snack!
Ingredients
- Sashimi-grade tuna: Sashimi-grade tuna (also called sushi grade) is high-quality raw fish that's safe to eat uncooked. You can find it at Japanese markets, seafood specialty stores, or some well-stocked supermarkets with good fish counters. Always purchase from a trusted source. It's important to purchase high-quality seafood since you will be consuming it raw.
- Kewpie mayonnaise: Kewpie is a Japanese mayonnaise that's richer and tangier than American mayo. It's available at Asian grocery stores, international sections of supermarkets, or online. If unavailable, you can substitute regular mayonnaise with a touch of rice vinegar and sugar.
- Chili crisp: A spicy Chinese condiment made with oil, chili flakes, and often garlic or other seasonings. Brands like Lao Gan Ma are widely available. You could substitute with sambal oelek, add additional sriracha, or omit it.
- White miso paste: White miso (as opposed to red or darker varieties) has a more delicate flavor that won't overpower the fresh tuna. It also helps create a creamy texture when whisked with warm water, allowing the sauce to coat the noodles evenly.
- Ginger: Adds a bright, zesty heat that's different from the chili heat in the tuna mixture.
- Udon noodles: Udon noodles are thick, chewy wheat noodles that are often located in the frozen section of Asian markets.
- Masago: Masago is capelin fish roe (tiny orange eggs) that add a salty, briny pop to the dish. You can omit it or substitute it with tobiko (flying fish roe) if unavailable.
- Furikake: A Japanese seasoning typically containing seaweed, sesame seeds, dried fish, sugar, and salt. You could make a simple substitute with crumbled nori seaweed and toasted sesame seeds.
Substitutions and variations
- Protein: Substitute tuna with sushi-grade salmon, scallops, or poached shrimp.
- Gluten-free: Use gluten-free noodles, such as buckwheat noodles, and make sure your miso paste is gluten-free.
- Vegetables: You can add sauteed spinach or watercress, braised kale, bean sprouts, or sauteed zucchini if desired.
- Toppings: Add pickled ginger, fresh cucumber, or fried garlic for extra toppings.
Recipe
Spicy Tuna Udon Noodles
Ingredients
Spicy tuna
- 12 ounces sashimi grade tuna chopped into ¼-inch chunks
- ¼ cup kewpie mayonnaise
- 1 tablespoon sriracha
- 1 tablespoon chopped scallions
- 1 teaspoon chili crisp
- 1 teaspoon sesame oil
- ½ teaspoon salt
Miso ginger udon noodles
- ¼ cup white miso paste
- ¼ cup warm water
- ¼ cup extra virgin olive oil
- ¼ cup rice vinegar
- 4 teaspoons freshly grated ginger
- 2 teaspoons granulated sugar
- 2 teaspoons sesame oil
- 4 packs frozen udon noodles
- 2 avocados chopped
- ¼ cup masago
- ¼ cup furikake
- ¼ cup chopped scallions
- ¼ cup fried shallots
Instructions
- Prepare spicy tuna. Combine chopped tuna with kewpie mayonnaise, sriracha, chopped scallions, sesame oil, chili crisp, and salt. Stir until well combined and let sit in the refridgerator until ready to serve.
- Whisk together miso paste with warm water until well combined. Add extra virgin olive oil, rice vinegar, ginger, sugar, and sesame oil, mixing until well combined.
- Cook udon noodles according to directions on package. Drain and toss with miso ginger sauce until noodles are well coated.
- Portion noodles in 4 bowls and top with spicy tuna. Top with avocado, masago, furikake, chopped scallions, and fried shallots. Serve immediately.
Notes
Step-by-step instructions
Step 1: Prepare tuna
Working with raw tuna might seem intimidating at first, but it's quite straightforward. The key is starting with high-quality fish.
First, make sure your tuna is properly thawed if it was frozen. Pat it dry with paper towels to remove excess moisture - this helps achieve the right texture for your spicy tuna mixture.
When chopping the tuna, use a sharp knife and aim for consistent ¼-inch chunks. Don't process it too finely - you want some texture in each bite. Think small dice rather than a paste.
Recipe tip
You can place the tuna in the freezer for 10-15 minutes before cutting to firm it up slightly, making it easier to get clean cuts.
Once chopped, combine your tuna with the kewpie mayonnaise, sriracha, chopped scallions, chili crisp, and salt in a medium bowl. Gently fold the ingredients together until everything is evenly distributed, being careful not to mash or overmix the tuna. You want to maintain those distinct pieces.
Resist the urge to add more sriracha until you've tasted the final mixture. The heat tends to develop over time, and you can always add a drizzle of additional sriracha when serving, if needed.
Cover the mixture and refrigerate it while you prepare the rest of the dish. The brief resting time allows the flavors to meld while keeping the tuna cold for food safety.
Step 2: Make udon noodles
The miso-ginger sauce is what transforms simple udon noodles into something special. In a medium bowl, add the white miso paste and pour in ¼ cup of warm water. Whisk diligently until the miso is fully dissolved with no lumps remaining. White miso can be stubborn about dissolving, so be patient and thorough with this step.
Once smooth, add the rice vinegar, freshly grated ginger, sugar, and sesame oil. Whisk again until everything is well incorporated. The sauce should have a silky consistency that will cling nicely to the noodles. Set this aside while you cook the noodles.
For the udon noodles, follow the package directions, as cooking times can vary according to the brand. Avoid overcooking - you want them to maintain their characteristic chewiness.
Test a noodle at the minimum suggested cooking time. It should be tender but still have a pleasant resistance when you bite into it.
Once cooked, drain the noodles thoroughly and immediately toss them with the miso-ginger sauce while they're still hot. The warm noodles will absorb the flavors more effectively. Toss until every strand is coated with the sauce.
Step 3: Putting it all together
Divide your seasoned udon noodles between four bowls, creating a base for the other components. Portion the spicy tuna mixture evenly on top of the noodles in each bowl.
Next, add the chopped avocado around the tuna. The creaminess of the avocado provides a beautiful contrast to the spicy tuna and savory noodles.
Top each bowl with masago, which adds little bursts of briny flavor and a beautiful pop of color. Follow with a generous dusting of furikake, which brings texture and umami notes to every bite.
Finish with a scatter of freshly chopped scallions and fried shallots on top. Serve immediately while the noodles are still warm and the tuna is cold - this temperature contrast is part of what makes the dish so satisfying.
The beauty of this dish lies in its adaptability. You can adjust the spice level, swap toppings based on what you have available, or even prepare components ahead of time for an even quicker weeknight meal.
Whether you're satisfying a sushi craving or looking to impress dinner guests without spending hours in the kitchen, these spicy tuna udon noodles deliver restaurant-quality flavors in a fraction of the time and cost. Enjoy!
Make-ahead and storage tips
- Make-ahead: You can season and marinate the tuna up to 1 day in advance and prepare the miso ginger sauce the day before.
- Store: This dish is best enjoyed immediately. If you have leftovers, store the tuna, toppings, and noodles in separate containers for up to 2 days.
Frequently asked questions
While the recipe is designed for fresh raw tuna, you could use canned tuna in a pinch. The texture and flavor will be different, and you should drain it well. Consider lightly searing fresh tuna if you can't find sashimi grade, but don't want to use canned.
The spice comes primarily from the sriracha and chili crisp. You can easily adjust by reducing or increasing these ingredients to taste. For a milder version, start with half the amount of each and add more if desired.
Yes! While udon gives a nice chewy texture, you could substitute soba, ramen, or even spaghetti if needed. The cooking times will vary depending on which noodles you choose.
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Amber says
This was so easy to make and I really enjoyed the sauce for the noodles. Went really with the spicy tuna!
Christine Ma says
Amazing, that makes me so happy to hear!