For nights when dinner needs to be fast, comforting, and capable of pleasing everyone. A bowl of spicy, buttery udon (or pasta) is the kind of meal that can get you through the day just thinking about it. That it comes together in under 20 minutes makes it an instant midweek classic.
This recipe serves two adults and two kids, with just enough spice for everyone to enjoy—though you can dial it up or down to taste. No need to stress over exact tuna tin sizes; use what you have and adjust accordingly. It’s a meal that ticks almost every box: quick, comforting, vaguely healthy, and deeply satisfying—just as good hot in winter as it is cold in summer.
| 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 | |
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