Tuna Carbonara with Udon Noodles

A lovely Japanese twist on a tuna carbonara!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)
Serves 1 Cook: 12 min

Ingredients

Onion 1/2
Tinned tuna (in sunflower oil) 80g
Butter 1 tsp
Udon noodles 100-120g
Dashi stock concentrate 2 tbsp
Egg 1
Pepper a little
Salt a pinch
Bonito flakes as you like
Green laver as you like

Method

1
Boil the udon noodles (no salt).
2
Put the butter in a frying pan and add the finely chopped onion then turn the heat on to medium and fry.
3
Add the tinned tuna with the oil to the pan and fry. Add the salt and 1.5 ladles of udon water and cook to reduce.
4
Put the egg, dashi stock and pepper in a bowl and whisk well. Turn the frying pan heat off.
5
Drain the udon noodles and add into the frying pan. Turn on to low heat.
6
Pour in Step 4 and mix well. When the sauce thickens, transfer to a serving dish.
7
Sprinkle with bonito flakes and green laver before serving.

Tips & Note

●The egg shouldn't be overcooked, so keep the sauce quite thick on low heat at Step 6. Don't overcook the sauce, the egg should not be firm and dry, otherwise it will become a fried noodle dish!

Tuna Carbonara with Udon Noodles

A lovely Japanese twist on a tuna carbonara!

Recipe By: KitchenCIB (https://cookbuzz.com/kitchen/94)

Serves 1

Cook: 12 min

Ingredients

Onion 1/2
Tinned tuna (in sunflower oil) 80g
Butter 1 tsp
Udon noodles 100-120g
Dashi stock concentrate 2 tbsp
Egg 1
Pepper a little
Salt a pinch
Bonito flakes as you like
Green laver as you like

Tuna Carbonara with Udon Noodles

Recipe ID :1253 Posted on 16 NOV 2015

Serves 1

Cook 12min
views 11,249
printed 131

saved 3

A lovely Japanese twist on a tuna carbonara!

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Ingredients

Print Ingredients Email Ingredients
1/2
80g
1 tsp
100-120g
2 tbsp
1
a little
a pinch
as you like
as you like

Method

Cook
12min
1
Boil the udon noodles (no salt).
2
Put the butter in a frying pan and add the finely chopped onion then turn the heat on to medium and fry.
3
Add the tinned tuna with the oil to the pan and fry. Add the salt and 1.5 ladles of udon water and cook to reduce.
4
Put the egg, dashi stock and pepper in a bowl and whisk well. Turn the frying pan heat off.
5
Drain the udon noodles and add into the frying pan. Turn on to low heat.
6
Pour in Step 4 and mix well. When the sauce thickens, transfer to a serving dish.
7
Sprinkle with bonito flakes and green laver before serving.

Tips & Note

●The egg shouldn't be overcooked, so keep the sauce quite thick on low heat at Step 6. Don't overcook the sauce, the egg should not be firm and dry, otherwise it will become a fried noodle dish!

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