Spicy Tuna Udon Noodles

Spicy tuna udon in a glossy miso sauce- who said tinned tuna couldn't be sexy.

5 minutes prep

10 minutes cook

Serves 2

Twisted

Ingredients

Tuna noodles:

2 portionsudon noodles

1 tin tuna steak in oil

2 spring onions, thinly sliced

furikake, to serve

Sauce:

2 tbspkewpie mayo

1 tspwhite miso

2 tspcrispy chilli oil, plus extra to serve

2 tspsoy sauce

1 tsprice vinegar or lime juice

1 small garlic clove, finely grated

Silky udon noodles tossed with tuna in a silky spicy miso and chilli sauce, finished glossy with furikake and spring onions. Comforting, savoury and deeply satisfying.

Method

Bring a pan of water to the boil and cook the udon according to the packet instructions - they should be bouncy. Before draining, scoop out about a cup of the cooking water.

While the noodles cook, make the sauce. In a bowl, whisk together the kewpie mayo, white miso, chilli oil, soy sauce, rice vinegar or lime, and grated garlic until smooth and well combined.

Put a wide pan over a low heat and add the tuna with all of its oil. Gently warm it through, breaking it up slightly with a spoon.

Add the drained udon noodles straight into the pan with the tuna and turn the heat off. This is important so the sauce stays creamy rather than splitting. Pour the sauce over the noodles and add a small splash of the hot udon cooking water. Toss or lift the noodles continuously so the sauce loosens and coats everything evenly.

Keep adding the cooking water a tablespoon at a time, tossing between each addition, until the sauce looks silky, glossy and clings to the noodles rather than pooling at the bottom.

Taste and adjust — more chilli oil for heat, a tiny splash of soy for savouriness, or a squeeze of lime if it feels too rich.

Serve immediately, garnishing with spring onions, furikake and an extra drizzle of chilli oil.