20 Minute Stir Fried Honey Ginger Sesame Noodles…best for nights when you’re craving a saucy, salty, noodle, but want something homemade…and quick. Noodles stir fried in a sweet and spicy, ginger garlic sauce with lots of stir fried vegetables and toasted sesame cashews. These quick vegetable-filled noodle bowls can be made and ready in just about 20 minutes. Not only is this a healthy (vegan) noodle bowl, it’s also delicious…and extra saucy too. Just the way all noodles should be.

20 Minute Stir Fried Honey Ginger Sesame Noodles | halfbakedharvest.com

Well, happy Thursday day guys! Not sure about you all, but this week is both flying by and going so slow. Busy days, but also long days, which makes me very much ready for a quick-cooking weeknight dinner…and then the weekend!

Enter these, saucy, quick, and easy noodles…inspired by Asher, but fancied up a bit (in a good way)!

20 Minute Stir Fried Honey Ginger Sesame Noodles | halfbakedharvest.com

The Idea

Nothing about this recipe requires rocket science by any means. It’s a very simple recipe, but also one of those recipes that everyone finds really damn delicious. It’s the combination of a salty soy sauce and sweet honey…so good!

Asher LOVES noodles. Just like my mom really. Anything buttery, salty, and filled with carbs is right up her alley.

But ramen noodles tossed in a bit of soy sauce? Oh my gosh, that is her real favorite. If I made that for her daily, she’d be a pretty happy gal. I too had a craving for noodles, so I thought, why not just make Asher’s favorite recipe, but do it up ever so slightly.

20 Minute Stir Fried Honey Ginger Sesame Noodles | halfbakedharvest.com

The Details

I always start by making the cashews, which are totally optional. But I do love the crunch and added texture they bring. I roast them in the oven, then toss them with soy sauce, honey, sriracha, and sesame seeds. They come out a little sweet, spicy and salty.

Warning, they are definitely a bit addicting. You may just want to double the recipe and save some for later!

While the nuts bake, I do literally everything else so that by the time they’re done cooking, the noodles are ready for eating.

For the sauce, it’s a simple mix of soy sauce, honey, rice vinegar, and peanut butter or tahini. I like to add molasses for a little tang and sweetness that you’d usually find in a hoisin-style sauce.

20 Minute Stir Fried Honey Ginger Sesame Noodles | halfbakedharvest.com

Next, boil the noodles. You can really use any kind of noodle, but a good ramen noodle is my favorite. If you’re gluten-free, use your favorite rice noodles (or try these gluten-free ramen noodles). Make the recipe work for you! Drain the noodles, then start stir-frying the vegetables. I like to use a mix of vegetables. Broccoli, snap peas, peppers, and spinach are my favorites! Throw in lots of ginger, then pour in the sauce and simmer a bit until the sauce thickens.

Now grab those noodles and toss them right into that sauce. Add a couple of spoonfuls of chili garlic oil and stir fry until the sauce coats the noodles. Then remove everything from the heat and serve it up!

20 Minute Stir Fried Honey Ginger Sesame Noodles | halfbakedharvest.com

It’s best to serve these right off the stove as the noodles soak up the sauce pretty quickly! That’s not to say that leftovers aren’t great, because they are. But the noodles are BEST right off the stove.

Perfect for busy spring and summer weeknights. When it’s hot out and you’re looking for a quick and healthy dinner…this is your dish!

Hoping you guys love this one as much as I do. I’m already excited to make this again tonight!

20 Minute Stir Fried Honey Ginger Sesame Noodles | halfbakedharvest.com

Looking for other quick noodle recipes? Try these:

30 Minute Creamy Turmeric Chicken and Noodles

Saucy Garlic Butter Shrimp with Coconut Milk and Rice Noodles

Dan Dan Noodles

Lastly, if you make these 20 Minute Stir Fried Honey Ginger Sesame Noodles be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

20 Minute Stir Fried Honey Ginger Sesame Noodles

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Calories Per Serving: 443 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Preheat the oven to 400° F. Line a baking sheet with parchment. Spread the cashews out on the baking sheet and bake 5 minutes. Add the sriracha, 1 tablespoon soy sauce, 2 teaspoons honey, and the sesame seeds. Toss to combine. Bake another 5 minutes, until toasted.
    2. Meanwhile, cook the noodles according to package directions, drain.
    3. To make the sauce. In a jar, whisk together 1/2 cup soy sauce. 3 tablespoons honey, the rice vinegar, peanut butter, molasses, and a big pinch of black pepper.
    4. Heat the sesame oil in a large skillet over medium-high heat. Add the vegetables and stir-fry until softened, about 5 minutes. Stir in the ginger, cook another minute, then pour in the sauce and bring to a boil over medium-high heat. Stir in the noodles and chili garlic oil. Toss to combine, cooking another 3-5 minutes until the sauce coats the noodles.
    5. Serve the noodles topped with cashews and green onions.

20 Minute Stir Fried Honey Ginger Sesame Noodles | halfbakedharvest.com

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Comments

  1. 4 stars
    This was really delicious and relatively easy! It needed a bit of brightness at the end….I drizzled lime juice on the finished product and thought that put it over the edge!! Thanks again for a fabulous recipe!

    1. Hey Becca,
      Awesome! So great to hear that this recipe was enjoyed and thanks for making it! Have the best week! xTieghan

  2. 5 stars
    Made this last night with homemade ramen noodles.
    This was my first recipe made from you, Tieghan- I don’t know what I was waiting for?! My fiancé and I are obsessed with you!! 🙂
    Everyone LOVED it!!!
    Solid recipe!!
    Thank you so much!!

    1. Hey Courtney,
      Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  3. I’m looking forward to trying this! Question: I already have a jar of roasted cashews. I would hate to go out and buy raw just for the recipe, when I already have cashews in the cupboard. Any way to get the sweet and spicy sauce on already roasted cashews? That part sounds SO good! Thanks!

    1. Hey Natasha,
      You could just pop them in the oven for a little bit:) I hope the recipe turns out amazing for you! Please let me know if you give the recipe a try! xTieghan

  4. 5 stars
    I’ve made this dish 3 times now and it’s excellent! Always want to eat far more than I should! Love your recipes! Thanks 🙂

    1. Hey Beth,
      Love to hear that this recipe was enjoyed, thanks a lot for giving it a go! Have a great day! xxTieghan

  5. 5 stars
    This was so good! We didn’t have molasses, but it still turned out amazing. Would definitely make again.

    1. Hey Morgan,
      Wonderful! I am so glad to hear that this recipe was enjoyed, thanks so much for making it! xTieghan

    1. Hey Julie,
      Thanks a bunch for giving this recipe a try, I am delighted that it was enjoyed! Have a wonderful week:) xTieghan

    1. Hey Emily,
      Happy Friday! Thanks a bunch for making this recipe, I am thrilled that it was enjoyed:) xTieghan

  6. 5 stars
    Made this for dinner tonight. Substituted zucchini noodles in my portion. Added chicken to the entire dish. And somehow I forgot cashews at the store so no cashews tonight. But… still a great dish! My family loves your recipes!

    1. Hey Lynette,
      Awesome! I am delighted that this recipe was enjoyed and truly appreciate you giving it a try! xTieghan

    1. Hey Katie,
      Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan

    1. Hey Brett,
      Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan

  7. 3 stars
    Tasty and easy (I made it with instant ramen noodles) but I felt the molasses added a discordant note. I added more rice wine vinegar to brighten it up a bit. I would leave out the molasses next time.

    1. Hey there,
      Thanks so much for giving this recipe a try, sorry it was not enjoyed! xTieghan

    1. Brenna, I make this with spicy Asian cucumber salad! My favorite Szechuan restaurant used to always have them on the side with noodle dishes and I’ve done this with any noodle dish since. Basically it’s a thick chopped cucumber in a dressing of rice vinegar, sugar, sesame oil, soy sauce, chili pepper flakes, garlic and salt to taste! Super refreshing!

      By the way, Tieghan, these noodles are AMAZING!!!

  8. 5 stars
    This was great! My 10-year-old and I loved it. I didn’t even know that we liked cashews until this. We’ll definitely be making this again and again. And I love that it’s vegetarian but we didn’t miss a thing; it’s a delicious, veggie-centered meal.

    1. Hey there,
      Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan

    2. 5 stars
      Tieghan, another recipe that does NOT disappoint. After reading a few comments I did decide to play a little and do 1/2 called for low sodium soy sauce and 1/2 water, and for us that combo was perfect! I also added a bit of garlic to the veggies (just our preference). I forgot to add the fresh ginger and so added some ground ginger at the end, and that worked, but fresh would definitely have been better. We love trying your recipes in our house!

      1. Hey Erika,
        Happy Wednesday! I am so glad you enjoyed this recipe, thanks for making it:) xTieghan

  9. 5 stars
    After seeing your gorgeous pictures and reading your recipe I knew I had to make this stir fry however before I got to it I couldn’t wait to make these sesame cashews. They are so good that I’ve made them at least a half dozen times now. Last evening I finally made the full recipe and it was so delicious. I also doubled up on the sauce recipe after you cautioned about the noodles soaking it up. It’s going to be one of my go-to recipes for Asian food. I’m new to your blog and instagram and I’m going to be looking forward to more of your recipes to try. Thank you so much for this superb recipe!

    1. Hey Linda,
      Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan

    1. Hey Lauren,
      Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan

  10. 5 stars
    Made this for lunch today and MY GOD it was so good. I love a recipe that I can cook and eat before my baby wakes up from her very short naps 🙂

    1. Hey Amanda,
      Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan

  11. 5 stars
    You could double the topping and the sauce because it’s all SO delicious! And I didn’t have chili garlic oil so just added garlic and red pepper flakes and oil! 🙂 And this time, Teigan, it WAS easy. Thank you!

    1. Hey there,
      Happy Sunday! Thanks a lot for giving this recipe a go, I am so excited that it was enjoyed! xxTieghan

  12. 2 stars
    The recipe is way too salty – the salt covered up all other flavors and left a burning sensation in your mouth. We ended up adding extra noodles, chicken, only 1/4 cup of soy sauce, and 1 cup of pasta water – after all of those additions it was still a very salty meal but was then edible.

    1. Hey Molly,
      So sorry to hear this. Did you use low sodium soy sauce? Let me know if I can help in anyway! xTieghan

  13. Is “chili garlic sauce” an acceptable substitute for the garlic chili oil? I have the Huy Fong brand. Thank you 🙂

    1. Hey Alex,
      Sure that will work just fine. I hope you enjoy this dish, please let me know if you give it a try! xTieghan

  14. Hi Teaghan,

    My family really loved this dish, but we thought it was too salty (I did use the low sodium soy sauce). Is there anything I can add to the dish to balance the saltiness, even if it makes the noodles a bit saucier? (My family loves more sauce on everything lol)

    1. Hey Ivy,
      Thanks for giving the recipe a try, next time you could use coconut aminos in place of the soy sauce. I hope this helps! xTieghan

    1. Hey Bianca,
      You could use brown sugar in place of the molasses. I hope you enjoy this dish. Let me know if you give it a try! xTieghan

  15. 5 stars
    Just made this recipe for my husband and I. Very tasty! I’m vegetarian so the recipe was great for me, I added some meatballs to his portion which worked perfectly. Loved how quick and easy this was to make!

    1. Hey there,
      Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Have a wonderful day:) xTieghan

      1. Hey Amanda,
        I used fresh, but either will work. I hope you enjoy this recipe, please let me know if you give it a try! xTieghan

    1. Hey Shannon,
      Really anything you like would work well here, you could do ground meat, shrimp, or chicken! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  16. 5 stars
    My family loved this recipe. you were correct when you advised the nuts are addictive. I made extra and my husband got to them before I could.

    1. Hey Katherine,
      Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Have a great week:) xTieghan

  17. 5 stars
    This gets my husbands stamp of approval!
    The only thing I’ll omit next time is the cashews but that’s only cause he’s a little weirdo who isn’t a fan of nuts.
    Thank you for another frugal, quick, weeknight meal!

    1. Hey Kaylee,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  18. Just made this and next time I would use less molasses, more peanut butter and rice vinegar and probably sauté the veggies with some onion and garlic. Loved the concept and will tweak it to my taste next time! I did add sriracha as well to turn up the heat!

    1. Hey Shannon,
      Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan

  19. I just made these last night and had some trouble with understanding where to add several of the ingredients; all of the honey, the sesame seeds and the sesame oil?

    1. Hey there,
      Thanks so much for giving the recipe a try! The honey is added in step 1, sesame seeds in step 2, and sesame oil in step 4. Please let me know if you need any other help! xTieghan

        1. Hey Sheliza,
          If you aren’t into spicy, you can just skip the chili oil. I hope you love the dish, please let me know if you give it a try! xTieghan

  20. Hey Teagan,
    What sauce is topped on the noodles in the close up picture of the noodle bowl? It looks like a delicious chilli sauce.
    Can’t wait to try this recipe. Thanks!

    1. Hey Sophie,
      That is the chili garlic oil which is added in step 4. I hope you love the recipe, please let me know if you give it a try! xTieghan

  21. 5 stars
    Delicious and easy to make! I added shrimp and put it over quinoa as I didn’t have any ramen. The spicy cashews were really yummy too!

  22. 5 stars
    So simple and so delicious! My boyfriend is Asian and he can be hard to impress with Asian recipes, but he went back for seconds with this one! I used chicken instead of cashews, but used the same “marinade” as the cashews. This will absolutely be added to my weeknight dinner rotation.

  23. 5 stars
    Simple and tasty — especially those cashews!! Can’t wait to make this again!
    Never would have thought to add molasses, but it hits that note I’m always searching for in my own stir fry creations!

    1. Hey Kate,
      Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan

  24. 5 stars
    Another excellent recipe from your site! Made this last night, both my husband and I loved it! A perfect amount of spicy and full of great flavors!

    1. Hey Shana,
      Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan

  25. 5 stars
    Das ist das genialste und leckerste Rezept in dieser Art welches ich je gekocht habe. Wird es jetzt regelmäßig bei uns geben, vor allem die Cashews obendrauf sind der Hammer!
    👏
    Danke für diese Rezeptidee 😊

    1. Hey Tanja,
      Schönen Samstag! Vielen Dank, dass Sie dieses Rezept ausprobiert haben. Ich bin so froh, dass es genossen wurde! xTieghan

    1. Hey Lucy,
      Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan

    1. Hey there,
      Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan

  26. 5 stars
    Yum! Loved how quick it was to pull together. And the sweet/spicy cashews were a nice crunchy touch!

    1. Hey Tanis,
      Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan

  27. 5 stars
    LOVE LOVE LOVE this recipe so much. It’s the perfect way to use up the vegetables I tend to over-buy every spring & summer. Random variation: I used the sauce as a marinade for tofu, and the results were outstanding.

    1. Hey Juliette,
      Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan

    1. Hey Jenny,
      Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan

  28. 5 stars
    This was delicious! I sauteed the vegetables for 10 minutes rather than 5 but pretty much followed the recipe other than that. I have plain chili oil, which is incredibly hot, so used only a tablespoon, and that added the needed amount of heat.

    1. Hey Helen,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  29. 5 stars
    Made this tonight!!! So so so good! My boyfriend wants to add this to our rotation! I used a mix of fresh stir fry veggies and a bag of frozen stir fry veggies! We also added shrimp for a little more protein! 10/10 would recommend! We also did fettuccine size rice noodles and they turned out perfect!

    1. Hey Claire,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  30. This was my first time using garlic chili oil- I used the S&B brand- and it seemed to give it an almost bitter taste. Is that normal for garlic chili oil and perhaps I’m just not a fan? I used about 1.5 Tablespoons.

    1. Hey Hanine,
      So sorry to hear this, I am not familiar with this brand. It really should not be too bitter. You can also make your own with sesame oil, garlic, and chili flakes. I hope this helps for next time! xTieghan

  31. 5 stars
    I loved this dish and will be making it again. I didn’t have chili oil so used garlic chili sauce and it came out fine. Mine had quite a kick in heat so next time will use a little less , Cashews are amazing to, made extra. This was salty sweet and savory. Fast to make for sure. I love the noodle brand you recommend, I used the same and Costco sells the ramen at a great price in bulk too. Thanks! I’ve enjoyed every ramen recipe I’ve made so far that you’ve created and I can’t wait to try another.

    1. Hey Elizabeth,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  32. Made a double recipe and I’m glad I did – otherwise there wouldn’t be any to take to work for lunch tomorrow!
    Wasn’t too sure about the cashews but they are amazing! (I should have known – you are good with your flavors.) Used broccoli, snap peas, spinach and mushrooms for veggies. Next time I think I’ll add the spinach at the end to keep the bright green color.
    I love the look of the squiggly noodles, but couldn’t find any. I used Hakubaku ramen noodles and they are tasty, if not quite as pretty as yours.

    1. Hey Amy,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  33. 5 stars
    Love an adaptable recipe. Had roasted peanuts on hand instead of cashews and an odd mix of veggies fell out of my frig. It still cooked up wonderfully 🙂

    1. Hey Kathryn,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  34. 5 stars
    Made it!! This was so delicious. I didn’t have garlic chili oil or molasses so I subbed for grated garlic, chili flakes, and agave syrup. Still so so good. I’ll definitely make it again.

    1. Hey Candace,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  35. 5 stars
    SO delicious. The molasses makes the dish. I added poached eggs on top – YUM. “Is there more??” I was asked!

    1. Hey Destinie,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  36. Hello!

    Could you think of a good substitution for the molasses? Maybe brown sugar? Not something I ever have on hand 🙂

    1. Hey Jay,
      Yes, and equal amount of brown sugar will work just fine in place of the molasses. I hope you love the recipe, please let me know if you give it a try! xTieghan

  37. 5 stars
    This was amazing!!! I made this for dinner last night and found myself picking at the leftovers only about an hour or two after dinner. I am always looking for a good Asian noodle dish and this sauce really did it for me. I also added some finely sliced ribeye that I seated in the cast iron for a few minutes 🙂 So yummy – will definitely be making again! Thanks for making my life better with all of your amazing recipes!!

    1. Hey Kristi,
      I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  38. Made this for a quick Saturday dinner. Delicious and a hit with the family.

    I too didn’t have any garlic chili oil but used some minced garlic in the stir fry and added a shake of red pepper flakes. I think I’ll skip the pepper flakes next time as the dish already had some heat.

    I did have cashews but will probably just roast next time instead of putting the candy coating on. Used a bag of frozen Asian vegetables and an extra cup of frozen broccoli.

    I used 4 cakes of the Lotus’ Foods Organic Millet & Brown Rice Ramen noodles, sold in grams here in Canada and I under-judged the conversion I think. Will definitely add an extra one or two next time as there was plenty of sauce. I under-cooked them a bit and finished them in the sauce.

    5/5!

    1. Hey Karen,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

  39. 5 stars
    Made this for dinner tonight and LOVED it!! I skipped the cashews step and left out the sriracha and garlic chili oil as I did not have any on hand, but the sauce was still amazing! I loaded up on veggies and used broccoli, cauliflower, carrots, yellow pepper, yellow onion, snap peas, and spinach and added cooked chicken breast as well. This was definitely an upgrade to the usual teriyaki stir fry I usually throw together.

    1. Hey Taylor,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

  40. 5 stars
    Delicious! I ended up trying the super thin rice noodles, and I was happy I made 1.5x the sauce, because the noodles soaked it right up. I recommend increasing the cashews for a little more crunch and maybe adding something like shrimp? We made the recipe as-is, and it was absolutely delicious without any meat.

    1. Hey Autumn,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Shrimp would be great! Have the best week:) xTieghan

      1. 5 stars
        Made tonight for dinner, didn’t have cashews or molasses. I subbed for chicken breast, added asparagus, carrots and mushrooms. Super delicious!

        1. Hey Daniella,
          I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan

  41. I made this recipe following your instructions but it was disappointing. Mine wasn’t brown and beautiful like yours, the rice vinegar was strong. I would prefer that the ingredient list be what you used, adding substitutions in parenthesis versus the way you present them as either option. Leaves me thinking which did you use.

    1. Hey Michele,
      So sorry to hear this. I used the ingredients as listed, the options in parentheses are for those who need a sub for dietary reasons. Please let me know if I can help in anyway! xTieghan

  42. 5 stars
    We loved it! I used broccoli, Carrot, red bell pepper and mushrooms for the veggies. Definitely will be added to our rotation.

    1. Hey Cheryl,
      Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan

  43. 5 stars
    Loved it!! I believe I used a tad thicker ramen which soaked up a lot of the sauce but it was still amazing! I did burn the cashews eek! But in all everything was so good!

    1. Hey Sarah,
      Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan

        1. Hey Hannah,
          Here is the link for the one I used: https://shopstyle.it/l/burI0
          You can also make it using sesame oil, garlic, and red pepper flakes. I hope you love the recipe, please let me know if you give it a try! xTieghan

  44. 5 stars
    I made a version of this tonight, and it was really delicious. I didn’t have any cashews, so I skipped that part, but I cooked udon noodles, and sautéed a big bunch of broccolini I got from the farmer’s market today, and made the sauce with sorghum instead of molasses and apple cider vinegar instead of rice vinegar, because it’s what I had on hand. It was really saucy, tangy, and satisfying. I love your idea of substituting molasses for hoisin, because I hate hoisin, so I’m going to use that idea for other things I make in the future. Thank you so much for the recipe!

    1. Hey Courtney,
      Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan

  45. 5 stars
    I made this tonight, so good. These types of meals I love because I can load them up with veggies. I made double the roasted cashews and boy are those addicting. I really liked the addition of the molasses, that is a new stir fry ingredient for me and I really liked it.

    1. Hey there,
      Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan

    2. Any ideas for a peanut butter/tahini substitution? I have a bit sensitivity but would love some spicy noodles. Thanks!

      1. Hey Cathy,
        You could try using almond butter here, it will give a slightly different flavor but should still provide the creaminess you are looking for. I hope you love the dish, please let me know if you have any other questions! xTieghan

  46. LOVED this recipe! My entire family ate all of it & loved it. For the stir fry vegetables, we used broccoli, zucchini, snow peas & cabbage. We like a meat with our dinners, so I grilled two chicken breasts w/ soy sauce & honey & added these to the mixture.
    I burnt my cashews though :(. Maybe just 5 minutes next time…? Definitely a new go to recipe. Thanks!!

    1. Hey Marlena,
      Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) So sorry about the cashews, you definitely need to keep an eye on them! xTieghan

  47. So yum!! I just made this for dinner and my fiancé is already asking me to make it again! I’m allergic to nuts so subbed the peanut butter for tahini and just did roasted sesame seeds, so good!! Thanks Tieghan!

    1. Hey Rachel,
      Awesome!! I am so glad this recipe was enjoyed, thanks a bunch for making it. Have the best weekend:) xTieghan

  48. 5 stars
    I made this for the first time tonight and I have never seen food disappear so quickly! Everyone loved it…and I loved that it was so easy to make. Definitely will be one of my “go to” recipes. Many thanks!

    1. Hey Katie,
      Awesome!! I am so glad this recipe was enjoyed, thanks a bunch for making it. Have the best weekend:) xTieghan

  49. Hi Tieghan! Trying this recipe this weekend – looks SO good! One question – when do the sesame seeds go in? And do they go in raw?

    1. Hey Carole,
      Thanks so much! You will want to sprinkle the sesame seeds on with the cashews, sorry for any confusion! I hope you love the recipe! xTieghan

  50. This looks awesome! Could you add a ground meat to this? If so, when would you add it? You rock. I live for your recipes everyday!

    1. Hey Mary Kate,
      Sure, I think ground chicken would be great, I would add it before sautéing the veggies, maybe make a little extra sauce too:) I hope you love the dish! xTieghan

    2. Hi! Making this for dinner tonight. My box of fresh Thai noodles is 21 oz (wt) and says it’s 3 portions. This recipe says 8 oz for 6 servings. Can you clarify please? Thanks!

      1. Hey Laura,
        I used 8 ounces of noodles, if you feel as though you need to use more go for it:) I hope you love this dish, please let me know if you have any other questions! xTieghan

  51. Your recipes have been helping me so much, since I have to cook every day for my family.
    Thank you!

  52. Hello! I see sesame or olive oil listed in the ingredients, but not in the recipe. Is it used to stir fry the vegetables? Thanks.

    1. Hey Annie,
      Sorry for any confusion, you are going to use the sesame seeds in step 2 and the sesame oil in step 4. I hope you love the dish, please let me know if you give it a try! xTieghan

  53. Hey, love your site! I think people are reacting to the vegan thing because you say in the first paragraph that the recipe is “a healthy (vegan) noodle bowl” and it’s misleading. It would be more correct if it said “can easily be made vegan”, because you list honey as your ingredient of choice and maple syrup and brown sugar as alternatives. You also suggest Chinese egg noodles as an alternative to ramen noodles (presumably egg-free), and in the vegan world, it’s a faux-pas to call a recipe vegan when it has suggestions for non-vegan foods, especially as the first ingredient option. It’s just down to the technicalities. “Can be made vegan” would be better imo. Either way, plant-based options are awesome. Have a great day!

  54. Love your recipes, food styling and family anecdotes! Just in case you don’t know, honey isn’t vegan. You can easily sub another sweetner in this recipe, but it isn’t vegan as is.

    1. Hey Ali,
      Thanks for pointing this out, maybe you missed my note about the honey “(maple or brown sugar, if vegan)”. I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Melissa,
      Thanks! I really love the Lotus Foods brand of ramen. I hope you love the recipe, please let me know if you give it a try! xTieghan

  55. This looks amazing… but is there something I can sub for the peanut butter/tahini? Or would it taste good even if I left that out? We can’t do peanut butter, and I would hate to buy tahini for just one recipe…

    1. Hey Kristi,
      I would highly recommend using the tahini here to make the sauce creamy. I hope you love the recipe, please let me know if you give it a try! xTieghan

  56. 2 stars
    The nuts are super tasty. You define this a healthy entree. I made this for my husband who has high blood pressure and heart disease. It is so salty that I worried about him eating it during our entire dinner.

    1. Hey Amy, you can always reduce the amount of soy sauce to your liking. thanks for trying the recipe! xx

  57. This was so good!!! I knew I had to make it tonight as soon as I saw your daily email. I have made a ton of your recipes but have never commented before. Thanks for all the dinner inspiration you have given the last couple of years!!!

    1. Hey Maggie,
      Happy Friday! I am delighted that this recipe was enjoyed, thanks a lot for giving it a try! xTieghan

  58. Making this now and can’t wait to dig in! Just a quick question…I assume since you can use any noodle that you don’t add the flavor packets from the ramen when cooking according to package directions? Let me know if I was supposed to use it and I will do it next time :).

    1. Hey Paula,
      Yes, that is correct:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  59. Can I sub something for the molasses? I hate to buy a whole bottle for that small amount?

    1. Hey Valerie,
      You can use brown sugar in place of the molasses. I hope you enjoy the dish, let me know if you give it a try! xTieghan

    1. Thanks so much Aline! I hope you love the recipe, let me know if you give it a try! xTieghan

  60. Omg this looks amazing!! I want to make this tonight but I don’t have molasses. You mentioned housin sauce – can I use that instead? I don’t cook with molasses so don’t know much about it to sub it. What would you suggest? Regardless, can’t wait to try this! Thank you!

    1. Hey Jaime,
      I would recommend using brown sugar in place of the molasses. I hope you love the recipe, please let me know if you have any other questions! xTieghan

      1. 5 stars
        Finally had a chance to make this and omg it was so good! And those nuts!! Using the brown sugar was great. It was also suuuper easy which I love for weeknights. Thank you so much!
        PS I love the new look of the site!

        1. Hey Jamie,
          Happy Friday! I’m so glad this recipe was enjoyed, thanks for giving it a try! xTieghan

    1. Hey Vittoria,
      You will want to cook the noodles first as stated in step 2. I hope you love the recipe, please let me know if you give it a try! xTieghan

  61. Just an FYI, you’ve said this is vegan, but honey isn’t vegan. (And vegan doesn’t always equate to healthy, as you suggest in the top description.)
    Do you have an alternative you can suggest for vegans?
    Thanks! Looking forward to trying the recipe!

    1. Hey Heather,
      Please note the “(maple or brown sugar, if vegan)”. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  62. Looks great! Can I use almond butter instead of peanut butter? And can I replace the molasses with anything?

    1. Hey Bridget,
      In place of the peanut butter I would use tahini but almond butter should also work for you. I would recommend brown sugar in place of the molasses. I hope you love this dish! xTieghan

  63. Any possible substitution for molasses? Maybe dark brown sugar? I’ve gone several years with needing molasses and I know it would just sit in my cabinet collecting dust for years, if I bought for this recipe.

    1. Hey Alix,
      I think brown sugar would work well in place of the molasses! I hope you love the recipe, please let me know if you give it a try! xTieghan

    1. Hey Alex,
      That should work just fine here since it’s such a small amount. I hope you love this dish, please let me know if you give it a try! xTieghan

    1. Hey there,
      To make this vegan, just be sure to use a vegan honey option! I hope you love the recipe, please let me know if you have any other questions! xTieghan

  64. will be making this soon can i use maple syrup instead as honey is not vegan and am a vegan perfect for my after office meals will dm you if i make this and let you know how it goes Thanks Ramya

  65. Hi Tieghan!
    The new site looks AMAZING! Well done! I will definitely try the Honey Ginger Sesame Noodles.

    1. Thank you so much Alicia! I hope you love this recipe, let me know if you give it a try! xTieghan