Spicy Tuna Udon Noodles
Servings 4
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
The tuna can be seasoned up to one day in advance.
