Gochujang Sesame Tuna Noodles are my kind of lazy girl dinner. Chewy knife-cut noodles, lightly browned tuna, and fresh cucumber tossed in a creamy tahini-gochujang sauce with a nutty sesame flavor and a little heat.
The other day, I was doing some online shopping for my carb vices: noodles and pasta. I ordered pappardelle and rigatoni, along with a jar of tahini paste. These pasta shapes aren’t easy to find in our nearby grocery stores, so I’m glad I can get them online.
I even told my mother that if I ever get my own place, I’d love to have a kitchen pantry filled with all sorts of beautiful pasta and noodle shapes. Is it just me, or do you also get excited over different noodle and pasta shapes?
One of my favorites has to be Asian knife-cut noodles. I love their wide, uneven shape and chewy texture. I still had some in my pantry, and with my new jar of tahini, I thought I’d put them to good use.
I made a simple gochujang sesame sauce, added some tuna and fresh cucumber, and that’s how this Gochujang Sesame Tuna Noodles came about. Nothing too complicated, just a good bowl of noodles made with ingredients I already had.
TABLE OF CONTENTS
Why You’ll Love This Recipe
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Creamy without the cream. Tahini gives the sauce a rich, nutty texture, while gochujang adds a little heat and depth.
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Made with simple ingredients. Canned tuna, garlic, soy sauce, honey, and vinegar come together with a few pantry staples to make a flavorful noodle dish.
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A good mix of textures. Chewy noodles, lightly browned tuna, and fresh cucumber bring different textures to every bite.
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Easy to customize. Knife-cut noodles work especially well, but you can use ramen, udon, spaghetti, or whatever noodles you have on hand.
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Flexible tuna preparation. Lightly brown the tuna for a little extra texture, or skip the step and mix it straight into the noodles.
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Easy to adjust to your taste. Add more gochujang for heat, vinegar for tang, or noodle water to get the sauce to your preferred consistency.
Ingredients for Gochujang Sesame Tuna Noodles
Knife-cut noodles. I used dried knife-cut noodles for this batch because they’re easy to keep in the pantry and have a nice chewy texture that works well with the sauce. Fresh knife-cut noodles are also great if you can find them. They’re softer and springier, but you can use other noodles like udon, ramen, or even spaghetti.
Canned tuna. I used tuna in spring water. Make sure to drain it well before using so it doesn’t add excess liquid to the sauce. Tuna in oil works, too.
Cucumber. Adds a refreshing crunch that balances the rich and savory noodles.
Green onions and sesame seeds. For freshness, nuttiness, and a little extra texture.
Tahini paste and gochujang. These are the base of the sauce. Tahini adds a creamy, nutty flavor, while gochujang brings savory depth, sweetness, and heat. Tahini can be slightly bitter, so avoid adding too much or it may overpower the other flavors.
Rice vinegar, light soy sauce, sesame oil, and honey. These bring the sauce together with a balance of acidity, saltiness, nuttiness, and sweetness. I recommend light soy sauce for this recipe because it has a milder flavor and works well with the other ingredients. If you don’t have rice vinegar, apple cider vinegar, white vinegar, or a little lemon juice will work, too. You can adjust the honey to your preferred level of sweetness.
Garlic. Fresh minced garlic adds a stronger flavor, but if raw garlic is too much for you, garlic powder works just fine. It’s not that serious!
Chili oil. Completely optional. Add it if you want extra heat.
How to Make Gochujang Sesame Tuna Noodles
Bring a pot of water to a boil. Add the dried knife-cut noodles and cook according to the package instructions until tender but still chewy.
Before draining, scoop out about ½ cup of the noodle cooking water and set it aside. You’ll use this later to loosen the tahini sauce and help it coat the noodles smoothly. Drain the noodles and set aside.
Heat a little olive oil in a skillet over medium heat. Add the drained canned tuna and gently break it apart with a spatula. Sauté for a few minutes until lightly browned in some spots. Since canned tuna is already cooked, you’re only looking to give it a little color and texture. Set aside.
Combine the tahini, gochujang, light soy sauce, rice vinegar, sesame oil, honey, and minced garlic in a mixing bowl. Whisk until evenly combined. The mixture will be quite thick at first, which is normal for a tahini-based sauce.
Gradually whisk in the reserved noodle water. Add a little at a time until the sauce becomes smooth, creamy, and pourable. You may not need all the noodle water, so adjust as needed.
Add the freshly cooked noodles to the sauce. Toss until the noodles are evenly coated. If the sauce feels too thick or starts clumping around the noodles, add another splash of noodle water and toss again.
Transfer the noodles to serving bowls and arrange the toppings. Add the lightly browned tuna, fresh cucumber, sliced green onions, and sesame seeds. Finish with a little chili oil if desired.
Serve immediately while the noodles are fresh.
Watch the Video: Gochujang Sesame Tuna Noodles
Printable Recipe Card
Gochujang Sesame Tuna Noodles
A bowl of chewy knife-cut noodles tossed in a creamy tahini and gochujang sauce, with lightly browned tuna and fresh cucumber. It has a nutty sesame flavor, a little heat, and just enough sweetness to balance everything out.
Equipment
- large pot
- skillet or frying pan
- mixing bowl
- whisk or spoon
- knife and chopping board
- colander or strainer
- measuring spoons
Ingredients
- 180g dried knife-cut noodles or any noodles of your choice
- 1 can tuna drained
- 1 medium cucumber
- olive oil
- green onions for garnish
- sesame seeds for garnish
- chili oil optional
FOR THE SAUCE:
- 2 tbsp tahini
- 1 tbsp gochujang
- 1 tbsp light soy sauce
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 1 tbsp honey
- 1 garlic clove minced
- reserved noodle water
Instructions
- Cook the noodles. Bring a pot of water to a boil. Add the dried knife-cut noodles and cook according to the package instructions until tender but still chewy. Before draining, scoop out about ½ cup of the noodle cooking water and set it aside. Drain the noodles and set aside.
- Brown the tuna. Heat a little olive oil in a skillet over medium heat. Add the drained tuna and gently break it apart with a spatula. Sauté for a few minutes until lightly browned in some spots. Since the tuna is already cooked, you’re only looking to give it a bit of color and texture. Set aside.
- Make the sauce. In a mixing bowl, combine the tahini, gochujang, light soy sauce, rice vinegar, sesame oil, honey, and minced garlic. Whisk until evenly combined. The mixture will be quite thick at first, which is normal for a tahini-based sauce.
- Loosen the sauce. Gradually whisk in the reserved noodle water a little at a time until the sauce becomes smooth, creamy, and pourable. You may not need all of the water, so add it gradually and adjust as needed.
- Toss the noodles. Add the cooked noodles to the sauce and toss until evenly coated. If the sauce feels too thick or starts to clump, add another small splash of noodle water and toss again.
- Assemble and serve. Divide the noodles into bowls. Top with the lightly browned tuna, sliced cucumber, green onions, and sesame seeds. Finish with a little chili oil if you like. Serve immediately while the noodles are fresh.
Notes
What to Serve With Gochujang Sesame Tuna Noodles
I personally love pairing noodle dishes like this with something fried! The contrast in textures makes the meal even more satisfying. Here are a few recipes from the blog that would go nicely with these noodles:
- Pork and Vegetable Dumplings. Fried dumplings never fail when paired with a good bowl of noodles. Get them golden and crispy on the bottom for that extra crunch!
- Cream Cheese and Crab Rangoon. Crispy wontons filled with creamy cheese and crab. These are especially good if you're in the mood for something crunchy and a little indulgent.
- Chicken Karaage (Japanese Fried Chicken). Juicy chicken pieces with a light, crispy coating. You can't go wrong with a serving of Japanese fried chicken alongside a bowl of noodles!
Storage, Reheating, and Meal Prep
Storage. These noodles are best enjoyed freshly made. As they sit, the noodles will continue absorbing the sauce, which can change their texture and make them softer or stickier. If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. Keep the cucumber and fresh toppings separate if possible.
Reheating. Add a splash of water before reheating to loosen the sauce. Warm the noodles in a pan over medium-low heat, stirring gently until heated through. You can also use a microwave, stirring halfway through. Reheat leftovers to 74°C (165°F).
Meal Prep. I recommend preparing the sauce ahead of time and storing it in an airtight container in the refrigerator. You can also prepare the tuna separately. For the best texture, cook the noodles and slice the cucumber just before serving, then toss everything together.
Frequently Asked Questions
Can I use other types of noodles? Yes! I used dried knife-cut noodles, but you can use udon, ramen, wheat noodles, or even spaghetti. Just adjust the cooking time depending on the type of noodles you're using.
Can I use tuna in oil instead of spring water? Absolutely! Just make sure to drain it well before using. You may also want to use less olive oil when browning the tuna since it already contains some oil.
Can I skip browning the tuna? Of course! I personally like giving the tuna a little color in olive oil for extra flavor and texture, but it's completely optional. You can simply drain it well and mix it straight into the noodles.
Can I make the sauce ahead of time? Yes! You can mix the sauce ahead of time and store it in an airtight container in the refrigerator for up to 4 days. It may thicken as it sits, so just stir in a little water before using. I recommend cooking the noodles fresh and tossing everything together right before serving.
More Asian Noodle Recipes To Try
Let's connect!
If you try these Gochujang Sesame Tuna Noodles, I'd love to hear how they turn out! Leave a comment below and let me know what you think. Your feedback always means a lot.
You can also find me on Instagram at @barelysalted. If you make these noodles and share them on Instagram, I'd love it if you tagged me so I can see your creation!
Thank you for stopping by and happy cooking! :))
Warmly,
Jezelle
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