Next Post
Homemade Oatmeal Chocolate Chip Cookie Crisp Cereal
This post may contain affiliate links, please see our privacy policy for details.
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.
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)!
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.
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.
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!
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!
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
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
Servings: 6
Calories Per Serving: 376 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1/2 cup raw cashews
- 2 teaspoons sriracha
- 1/2 cup plus 1 tablespoon low sodium soy sauce or tamari
- 4 tablespoons honey (maple or brown sugar, if vegan)
- 2 tablespoons rice vinegar
- 1 tablespoon creamy peanut butter
- 1 tablespoon molasses
- black pepper
- 8 ounces ramen noodles, Chinese egg noodles, or rice noodles
- 2 tablespoons sesame or extra virgin olive oil
- 3 cups mixed stir fry vegetables
- 2 tablespoons fresh grated ginger
- 1-2 tablespoons garlic chili oil
- 2 tablespoons raw sesame seeds
- 2 green onions, chopped
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.
Whole family loved it and wants me to make it again soon!
I increased the amount of veggies and added diced chicken breast. This will be my new favorite veggie drawer clean out recipe
Hi Leslie,
Wonderful!! I am so glad to hear that your family enjoyed this dish, thanks a lot for making it! xT
Wow, that was sooo delicious!! Super fast and easy to make! Thank you!! Will definitely be making this one again.
Thank you so much! Hope you have a great fall season! 🙂 xT
Great recipe! I used GF udon noodles. I ran out of time to make the cashews so I just added them in plain. I’m sure it would be even better with the little bit of extra effort. I will definitely make this again trying different veggie and noodle options!
Hi! Thanks so much! I’m so happy to hear you enjoyed this recipe! xT
Love it, but I wish I could tone down the salty flavor. It’s almost overpowering to me and I followed the recipe exactly, even buying the recommended chili oil on Amazon. Not sure where the salt is coming from!
Thank you for the feedback! xT
Oh my this recipe is as good as it looks and as easy as it claims. It’s such a forgiving recipe. You can add and adjust things quite easily so it’s like a unique dish every time. A fan favorite.
Hi Meredith,
Happy Wednesday!! I love to hear that this recipe was a winner, thanks so much for making it!☀️🌈 xT
Hi! I think you may have a mistake on your ingredient list. When I click on the link to “garlic chili oil,” I am taken to a product that does not have any garlic in it. I was having a hard time finding that product locally (all I could find was chili oil, and that definitely isn’t right) – that’s when I figured it out. I ended up buying the product you linked because that must be the right item. Just wanted to let you know!
I made the cashews today … and DAMN… they are good just as a snack!!! Can’t wait to make the actual meal!
Thanks so much for trying the cashews Kate! So glad they were enjoyed! Sorry about the link:) I actually like to make my own chili garlic oil, just heat sesame oil on the stove top and pot over minced garlic and red pepper flakes. I hope this helps! xx
What can I use instead of peanut butter? My son is allergic
Hi Anna,
Another nut butter like sun butter would be great! Let me know if I can help in any other way! xx
Omg, this was absolutely delicious! I’m making it for the second time in a week!!!
Hey Kate,
Happy Monday!! ☀️⛅️ I appreciate you making this recipe and sharing your comment, so glad to hear it turned out well for you! xT
One of my favorite recipes! I’ve made this so many times I’ve lost count. It is so versatile; I love mixing up the proteins and veggies for a new dish every time. I’ve never included the molasses but I don’t miss it too much since I prefer not-so-sweet dishes.
Hi Carrie,
Wonderful!! I appreciate you making this recipe, I’m so glad it turned out well for you! Have a great weekend:)
I LOVED this recipe! I skipped the molasses and halved the honey because I wanted a more savory flavor. Such a great weeknight veggie option!
Hey there,
Amazing!! So glad to hear that this recipe was enjoyed, thanks so much for making it! xT
This meal was so good! It was just the right amount of peanut butter but you could still taste all the rest of the flavors! Highly recommended!
Hey Arden,
Happy Wednesday! Thanks so much for making this recipe and your comment, so glad to hear it turned out well for you! xx
I liked this a lot and will make it again. I modified the sauce a bit to cut the sugar and salt and it was still very tasty- used 1/4 cup soy sauce, 2 tbsp honey, and added 1 tbsp sesame oil. I didn’t use the chili oil. I also added chickpeas to boost the protein. The only issue I had was the cashews- I put them in the oven 5 min at even less temp (390) and the soy sauce/honey mixture on them got burnt. I may try at a lower temperature or for even less time because I like the idea. Thanks for the inspiration for a yummy meal my whole family enjoyed!
Hey Jane,
Fantastic!! Thanks so much for sharing your feedback and giving this recipe a try, I am so glad it turned out well for you! So sorry about the cashews! Have a great weekend:)
This is great! Everyone loved it, I didn’t have peanut butter so I skipped that. I added 1 1/2 teaspoon spicy stir fry oil and 2 teaspoon Gochujang (red spicy paste). Will definitely make again!
Thank you!
Hi there,
Thanks so much for making this dish and sharing your review, I am so glad to hear it was enjoyed! Have a great weekend:) xx
Very quick and easy recipe I’ve made a few times. I’ve made it both with and without the cashews. They certainly do add to the recipe, but they do take that little bit of extra time that I don’t always have.
Hey Deborah,
Fantastic! I love to hear that this recipe is always enjoyed, thanks for making it so often! xx
Okay, I’ve found my new favourite quick noodle dish. Made this up quickly this morning for some bulk meals and it is SO good. Substituted maple syrup for the molasses in the recipe cause I don’t use molasses at home. Added chicken to get rid of some we had. Amazing. Thank you!
Hey Erynh,
Awesome!! I love to hear that this recipe was enjoyed, thanks for making it! Have the best weekend! xxT
My partner is completely obsessed with this dish, he calls it Cashew Noodles and requests it frequently. I usually add shredded chicken and I use snow peas and carrot ribbons for the veg. 10/10 love this recipe!
Hey Renee,
Happy Wednesday!!👻 I truly appreciate you giving this recipe a try and sharing your feedback, I love to hear that it was enjoyed:)
This was SO delicious! Everyone in my family loved it.
Hey Lara,
Wonderful!! I love to hear that this recipe was a winner and really appreciate you making it:) xTieghan
This is delicious! I added some chicken for protein and used carrots, red bell pepper, broccoli, and baby kale for veg. Such an easy, delicious weeknight dinner!
Hi Marilyn,
Amazing!! Thanks so much for sharing your feedback and making this recipe:) I love to hear that it was a winner! xTieghan