← Back to the recipe garden

🍝 Pasta & noodles

Creamy gochujang tuna udon

Spicy, creamy, pantry-friendly, and delightfully low-fuss

⏱️ Time estimate: about 15 minutes

Udon noodles get tossed with soy sauce, mayo, gochujang, flaky tuna, green onions, and seaweed for a quick little bowl with strong lunch-main-character energy.

Bowl of spicy creamy udon noodles topped with green onions and sesame seeds

Ingredients

  • 350 grams udon noodles
  • 1 tablespoon soy sauce
  • 2 tablespoons mayonnaise
  • 1 can tuna, drained
  • 2 to 3 green onions, thinly sliced
  • Seaweed, torn or crumbled
  • Gochujang, as much as you can handle

Instructions

  1. Cook the noodles. Boil the udon according to the package directions until tender. Drain well, reserving a splash of noodle water if you want help loosening the sauce later.
  2. Mix the sauce. In a large bowl, stir together the soy sauce, mayonnaise, and gochujang until smooth. Start with a spoonful of gochujang and add more if you want bigger spicy feelings.
  3. Add the tuna. Flake the drained tuna into the bowl and mix it into the sauce.
  4. Toss everything together. Add the hot udon and most of the green onions, then toss until the noodles are well coated. Add a spoonful of reserved noodle water if the sauce feels too thick.
  5. Finish and serve. Top with the remaining green onions and plenty of torn seaweed. Taste and add another little dab of gochujang if it wants more heat.

This one feels very customizable. A jammy egg, sesame seeds, or a squeeze of lime would all fit right in if the mood strikes.