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Tuna Udon Stir-Fry



  • Serves 4
  • Cooks in 25 mins (10m prep + 15m cook)
  • Difficulty: easy
  • Tastes: Bitter Salty Sour Sweet Umami
  • Estimated nutrition per serving

canned tuna and udon

local_grocery_store Ingredients

restaurant_menu Method

  1. 1.In a large pan or wok, heat vegetable oil over medium heat.
  2. 2.Add minced garlic and ginger to the pan and sauté for 1 minute until fragrant.
  3. 3.Add julienned carrots and sliced bell pepper to the pan and stir-fry for 2-3 minutes until slightly softened.
  4. 4.Add drained canned tuna to the pan and break it up with a spatula.
  5. 5.Add cooked udon noodles to the pan and stir to combine with the other ingredients.
  6. 6.In a small bowl, whisk together soy sauce, oyster sauce, and sesame oil. Pour the sauce over the stir-fry and toss to coat everything evenly.
  7. 7.Continue cooking the stir-fry for another 2-3 minutes until heated through.
  8. 8.Garnish with sliced green onions and sesame seeds.
  9. 9.Serve hot and enjoy!

lightbulb_outline Tips

  • chevron_rightFor a spicier kick, add a dash of sriracha or red pepper flakes to the sauce.
  • chevron_rightFeel free to add other vegetables like snap peas, mushrooms, or baby corn to the stir-fry.
  • chevron_rightIf you don't have udon noodles, you can use spaghetti or any other type of noodles you prefer.
  • chevron_rightLeftovers can be stored in an airtight container in the refrigerator for up to 3 days.