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 1,168
printed 73

saved 3

A lovely Japanese twist on a tuna carbonara!

Share

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!

HOME
KitchenCIB
I’ve got 181 recipes!

KITCHENCIB
Step into my kitchen!
Really delicious when eaten hot with a cold yogurt curry sauce.
Broccoli florets, Cheddar cheese, Cured ham slices, Nori sheet, Spring roll wrappers (small), Flour & water, Vegetable oil for frying, Yogurt Curry Sauce, Yogurt, Mayonnaise, Curry powder, Salt & pepper
HOME
You get a lovely sourness from the pickled plum!
Chicken breast fillet, Celery, Spring onions, Ginger, Vegetable oil, Flavouring:, Salt & pepper, Sake, Sesame oil, Potato starch, Seasonings:, Pickled plums (umeboshi), Sugar, Vinegar, Water
HOME
Spanish fried potatoes served best with garlic mayonnaise and spicy salsa.
Potatoes, Spicy salsa:, Onion (medium), Garlic, Olive oil, Dried chillis (small), Paprika, Tinned tomatoes (chopped, 227g), Vinegar
HOME
It's a simple recipe from Jamie Oliver - but I used soft brown sugar. You just mix with milk and porridge!
Porridge oats, Water, Salt, Brown sugar, Milk
HOME
Goes well with lots of healthy vegetables.
Tinned red salmon (small), Round or curly lettuce, Celery, Spring onions, Sesame oil, Sauce:, Light soy sauce, Vinegar, Sugar
HOME
You only need 3 ingredients to add to the rice: pork, egg and peas - so simple but so tasty.
Cooked rice, Minced pork, Eggs, Salt, Soy sauce, Sugar, Chicken stock granules, White wine, Mirin, Salt & pepper, Green peas
HOME

Similar Recipe

This is a twist to a traditional lasagne, it's got a good kick of spice.
Lasagne sheets, Onions (medium), Carrots (medium), Courgettes (small), Tinned tomatoes (chopped), Garlic, Ginger, Green chillies, Chilli powder, Salt, Brown sauce, Tomato puree, Water, Plain flour, Vegetable oil, Mustard, Salt & pepper, Milk, Cheddar cheese (mature), Paprika
I made an egg white souffle on top of a traditional oyakodon, it looks amazing.
Eggs, Chicken thigh, Onion (small), Carrot, Mushroom, Green beans, Noodle broth (mentsuyu), White wine, Water
KitchenCIB
HOME
Adding the beaten egg makes this soup mild and very easy to eat.
Potatoes, Mangetout, Dashi stock granules, Egg, Miso (red or mixed), Hot water
Using the courgette as the pasta is surprisingly tasty - you may never need proper spaghetti again!
Courgettes (large), Onion, Garlic , Olive oil, Dried chilli, Cherry tomatoes, Salted water, Parmigiano reggiano
KitchenCIB
HOME
Lighter than just spring onion pancakes.
New potatoes, Peeled prawns, Eggs, Spring onions, Flour, Salt, Water, Soy sauce, Green laver, Sesame seeds, Vegetable oil
Mizue
PRO
The surimi is shaped to look like baby eel, it's from the Spanish gourmet city of San Sebastian.
Tinned baby eel surimi, Olive oil, Onion, Pancetta or bacon, Dried chilli, Cherry tomatoes, Garlic, Cooked prawns, Spaghetti

All New Recipes

It’s easy to enhance flavor of shrimp while pairing it with pasta in a single dish, Shrimp Puttanesca. This history of puttanesca sauce is interesting as it was developed in Naples by prostitutes to lure in potential customers who were hungry but also interested in other services.
 
Originally an Italian peasant dish but now an Italian-American comfort food, Pasta e Fagioli is fairly quick to make and packed with flavor. See how to make pasta and bean soup in Episode 78
 
Yes, prosciutto, which is the best of the Italian cured meats, can be made even better! Candied Prosciutto takes this popular Italian cold cut delicacy and makes it exponentially better. See how to make Candied Prosciutto at https://youtu.be/DMU-GTVae1A
 
See how to make this bread at https://youtu.be/wi5WTGLGuRc
 
Ciabatta bread, a classic Italian bread, was developed in response to the French Baguette that had spread across the country. Ciabatta is Italian word meaning slipper which also describes the shape and thickness of the bread. See how to make it at https://youtu.be/TzH7DEHlRcU
 
Great cocktail! See how to make this at https://youtu.be/v46XYLMz1dw
london dry gin, sweet vermouth, compari