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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.
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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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
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.
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
We loved it! I used broccoli, Carrot, red bell pepper and mushrooms for the veggies. Definitely will be added to our rotation.
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
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!
Hey Sarah,
Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan
Hi! Where do you find your garlic Chile oil? I had the hardest time finding some!
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
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!
Hey Courtney,
Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan
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.
Hey there,
Thanks so much for making this recipe, I am thrilled that it was enjoyed! Have a great Sunday:) xTieghan
Any ideas for a peanut butter/tahini substitution? I have a bit sensitivity but would love some spicy noodles. Thanks!
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
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!!
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
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!
Hey Rachel,
Awesome!! I am so glad this recipe was enjoyed, thanks a bunch for making it. Have the best weekend:) xTieghan
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!
Hey Katie,
Awesome!! I am so glad this recipe was enjoyed, thanks a bunch for making it. Have the best weekend:) xTieghan
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?
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
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!
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
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!
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
Your recipes have been helping me so much, since I have to cook every day for my family.
Thank you!
Thanks so much Maria!! xTieghan
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.
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
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!
Thanks so much for your feedback Rebekka! Have a fantastic weekend:) xTieghan
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.
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
Hello! I can’t wait to try this recipe! What brand of ramen do you usually use?
Thanks! 🙂
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