Gochujang Tuna and Noodle Bowl
By OcadoLife
Published on 09 December 2025
This healthy Korean-inspired Gochujang Tuna and Noodle Bowl was created by OcadoLife recipe editor Lauren Hoffman. “For a deliciously spiced, speedy bowlful, you can’t beat this combo of seared tuna with a rich, umami-charged glaze, nutty buckwheat noodles and tender greens, topped with a fried egg, crispy onions and spicy mayo. Dive in!”Time and servings
15 minsTotal time
2Servings
5 minsPrep time
10 minsCooking time
Ingredients
- 1 tbsp gochujang paste
- 2 tbsp reduced-salt light soy sauce
- 1 lime, ½ juiced, ½ cut into wedges to serve
- 2 tsp runny honey
- 220g Yellowfin tuna pieces
- 150g buckwheat noodles
- 3 tsp rapeseed oil
- 2 eggs
- 200g cabbage greens
- 2 drizzles gochujang mayo (optional)
- ½-1 tbsp crispy onions (optional)
Method
Step 1
In a bowl, combine the gochujang paste, soy sauce, lime juice and honey to make a marinade. Set aside 2 tbsp, then toss in the tuna pieces and leave to marinate.Step 2
Meanwhile, cook the noodles to pack instructions, then drain.Step 3
Heat 1 tsp oil in a pan over medium heat. Stir-fry the tuna for 2-3 mins; tip onto a plate. Wipe the pan clean, add another 1 tsp oil and fry the eggs.Step 4
In a separate pan, stir-fry the cabbage greens in the remaining 1 tsp oil for 90 secs over high heat; toss with the noodles and reserved marinade.Step 5
Divide the noodles between bowls, and top with the tuna and eggs. If you like, drizzle with gochujang mayo and scatter over some crispy onions. Serve with lime wedges for squeezing.