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You only need 5 minutes and a handful of everlasting kitchen staples to make these Dandan-inspired noodles.

5-Minute Udon Noodles


  • Store-bought ramen bowl, noodles only

  • 3 scallions, diced

  • Vegetable oil

  • 2 Italian hot peppers

  • 1 teaspoon Sriracha

  • 1 tablespoon peanut butter

  • 1 lime

  • Pinch of grated ginger

  • 1-2 tablespoons soy sauce

  • 1/2 tablespoon sesame oil

  • Black sesame seeds, to garnish


  1. Heat vegetable oil in a skillet over medium-high heat. Add scallions and peppers. Sauté for a few minutes, then add Sriracha. Once the scallions begin to brown, lower heat slightly and add peanut butter.

  2. Stir in lime juice and lime halves. Add water if necessary to thin out and keep pan from getting too dry.

  3. Stir in udon noodles and more water as needed. Sprinkle ginger over top.

  4. Lower heat and add soy sauce and sesame oil. Stir together one more time, then transfer to a plate, sprinkle with sesame seeds and enjoy!

5-Minute Udon Noodles




Daily food & travel inspiration in your inbox

Daily food & travel inspiration in your inbox


- So today we're making these delicious noodles here which look super professional and are super professional but the thing is this is made from 95% ingredients that pretty much never go bad. And you probably have them right now. Let's get started. So here's what happens. The other day, it was cold it was raining outside, I didn't want to go out. All I really had in my pantry was these premade noodles with an MSG packet. And I said, you know what, Frank? You can't stoop that low. You can't do it. You're supposed to be innovative. Which of course, is the British word for innovative. Okay, so what I did was I looked in my fridge and I had lots of condiments and this is what I came up with. Scallions. Lots of scallions, they cook down to nothing. So, this is inspired by like Dan Dan noodles, or sesame noodles, or that's kind of what I had in my head when I was going for it. Going with my vegetable oil. To make the high smoke point. It smells great already. And then I had some hot peppers. Put them in there. Spicy. So full heat. Put a little sriracha in there, as well just so it gets toasted. I'm lovin' it. Okay, so you see some brown happening. It's good. So at this point, maybe lower the heat a little bit and come in with some peanut butter. Trying to get a few nuggets. If you have some Tahini, that would probably work. Some lime. I'm gonna put that in. I'm gonna throw the lime in there, as well. Just to keep it kind of moist. And this is sort of deglazing the pan a little bit. It's really intense right now. And if it gets too intense, you can put a little water, that's cool. All right, try to keep it together but you might need to add some more water, I definitely need to add some more water. And now, these noodles, which are totally cooked basically just need to loosen up. The lime comes out, cook it up. Get some ginger happening. So you can see this sauce is now starting to thicken a little bit, that's good. At this point you can lower the heat a little and add some soy sauce. You want to put it at the end because soy sauce burns. Also, this is the seasoning for the dish. That's it. Now for heat, the sesame oil. Raw, uncooked, just warmed by the noodles that we have there. And essentially, what we've done is make something from ingredients that pretty much never go bad. That took four minutes. Do you want to hit it with a little more sriracha so that there are little pockets of beautifulness? I think the answer is yes, you do. And do you want to hit it with some black sesame seeds? Sure. So that's pretty much it. And it's really tasty. That is how you make a spicy peanut butter noodle from ingredients that never go bad.