Ingredients List



  1. Mix 1 part mirin to 1 part rice vinegar and 2 parts soy sauce and add miso paste. 
  2. Heat pan on medium - high heat. (Cook any vegetables if you want to add)
  3. Coat udon in mixture and put on to cook until noodles are 'floppy' (3-4 mins) 
  4. Drain and flake tuna.
  5. Mix cooked noodles with the tuna. 
  6. Drizzle with sesame oil and sesame seeds. Serve with any vegetables you have to hand or on its own. 

I have served it here with kimchee and a bit of frozen spinach with lemon juice which is what I had to hand. You could add veg to stir fry or cook them to have alongside. Mushrooms, frozen peas and pepper could be nice. 

I saw this recipe recommended in a magazine a while ago - and thought it sounded strange. However when I tried it I was very pleasantly surprised with the flavour and how filling it is - all ingredients have a long shelf life. You can also eat it cold as a salad.