Spicy Tuna Buldak Noodles
Spicy Tuna Buldak Noodles
Ingredients
- 4 packets instant noodles, Samyang Buldak Hot Chicken Flavor Ramen, 3x Spicy recommended
- 4 garlic, cloves, minced
- 1 ounce ginger, small piece, minced
- 4 green onions, chopped, white and green parts separated
- 4 cans tuna, in oil, drained
- 4 tablespoons mayonnaise
- 4 teaspoons soy sauce
- 4 teaspoons sesame oil
- 1 teaspoon granulated sugar
- 2 teaspoons gochugaru, Korean chili powder
- 4 eggs, for frying, optional topping
- as needed water, for boiling noodles
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the instant noodles and cook according to package directions until tender, typically 3-5 minutes. Reserve 1/2 cup of the noodle cooking water before draining the noodles completely.
⏱️ 5 min
- 2
While the noodles are cooking, peel and mince the garlic cloves and ginger. Chop the green onions, separating the white and green parts.
⏱️ 5 min
- 3
In a large bowl, combine the drained tuna, minced garlic, minced ginger, the white parts of the chopped green onions, mayonnaise, soy sauce, sesame oil, granulated sugar, and gochugaru. Add the seasoning packets from the instant noodles and the liquid sauce packets (if applicable). Mix thoroughly to combine.
⏱️ 3 min
- 4
Add the cooked and drained noodles to the bowl with the tuna mixture. Pour in the reserved 1/2 cup of noodle cooking water. Toss everything together until the noodles are evenly coated with the sauce.
⏱️ 2 min
- 5
If desired, fry the eggs. Heat a small non-stick pan over medium heat. Crack an egg into the pan and cook until the whites are set and the yolk is still runny, about 2-3 minutes. Repeat for remaining eggs.
⏱️ 5 min
- 6
Divide the spicy tuna buldak noodles among serving bowls. Garnish with the green parts of the chopped green onions and top each serving with a fried egg, if using. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Tuna Buldak Noodles
- 4 packets instant noodles, Samyang Buldak Hot Chicken Flavor Ramen, 3x Spicy recommended
- 4 garlic, cloves, minced
- 1 ounce ginger, small piece, minced
- 4 green onions, chopped, white and green parts separated
- 4 cans tuna, in oil, drained
- 4 tablespoons mayonnaise
- 4 teaspoons soy sauce
- 4 teaspoons sesame oil
- 1 teaspoon granulated sugar
- 2 teaspoons gochugaru, Korean chili powder
- 4 eggs, for frying, optional topping
- as needed water, for boiling noodles
Instructions
- 1
Bring a large pot of water to a rolling boil. Add the instant noodles and cook according to package directions until tender, typically 3-5 minutes. Reserve 1/2 cup of the noodle cooking water before draining the noodles completely.
⏱️ 5 min - 2
While the noodles are cooking, peel and mince the garlic cloves and ginger. Chop the green onions, separating the white and green parts.
⏱️ 5 min - 3
In a large bowl, combine the drained tuna, minced garlic, minced ginger, the white parts of the chopped green onions, mayonnaise, soy sauce, sesame oil, granulated sugar, and gochugaru. Add the seasoning packets from the instant noodles and the liquid sauce packets (if applicable). Mix thoroughly to combine.
⏱️ 3 min - 4
Add the cooked and drained noodles to the bowl with the tuna mixture. Pour in the reserved 1/2 cup of noodle cooking water. Toss everything together until the noodles are evenly coated with the sauce.
⏱️ 2 min - 5
If desired, fry the eggs. Heat a small non-stick pan over medium heat. Crack an egg into the pan and cook until the whites are set and the yolk is still runny, about 2-3 minutes. Repeat for remaining eggs.
⏱️ 5 min - 6
Divide the spicy tuna buldak noodles among serving bowls. Garnish with the green parts of the chopped green onions and top each serving with a fried egg, if using. Serve immediately.
⏱️ 1 min