Cooked - Spicy Tuna Udon

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Spicy Tuna Udon

1.0

2 tins (or jars) tuna in oil, drained (200g)

2 egg yolk

40g gochujang

¼ tsp sugar

1 tbsp lime juice

100g unsalted butter, melted

450g udon (3 packets), the ‘straight to wok/quick cook’ kind

1 cucumber, thinly sliced into matchsticks

30g coriander, roughly chopped

40g crispy fried onions (shop-bought)

¼ tsp mild chilli flakes, like Aleppo or gochugaru

Sea salt and black pepper

Add half the tuna, egg yolk, gochujang, sugar, lime juice, 100ml water, ½ tsp salt and a few twists of black pepper to a small blender. Blitz until smooth, then pour in the butter and blitz again until emulsified.
Bring a medium pot or lightly salted water to a boil. Add the udon and cook for 2 minutes (or according to the packet instructions) then drain and place back in the pan and reduce the heat to low. Pour in the sauce and mix well until coated and glossy. Mix in the cucumber, coriander and remaining tuna.
To serve, divide between two bowls and sprinkle over the crispy onions and chilli flakes, if using.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍜Noodle Dish

Cuisine🇯🇵Japanese

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m

Created 72 weeks ago

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