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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.
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.
Hey Katherine,
Fantastic! I am thrilled you enjoyed this recipe, thanks so much for giving it a try! Have a great week:) xTieghan
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!
Hey Kaylee,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
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!
Thanks so much for giving the recipe a try Rachel!! xTieghan
Delicious! I didn’t have molasses so I substituted hold on sauce!
Hey Shannon,
Fantastic! I am so glad you enjoyed this recipe, thanks so much for making it! Happy Friday:) xTieghan
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?
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
Hi there- is there a substitute for chili oil ?
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
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!
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
Amazingly delicious!!!
Hey Esther,
I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
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!
Hey Anne,
I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
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.
Hey Hannah,
I am so glad this recipe was enjoyed, thanks a lot for making it! xxTieghan
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!
Hey Kate,
Thanks so much for making this recipe, I am so delighted that it was enjoyed! Have a great week:) xTieghan
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!
Hey Shana,
Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
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!
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Danke für diese Rezeptidee ?
Hey Tanja,
Schönen Samstag! Vielen Dank, dass Sie dieses Rezept ausprobiert haben. Ich bin so froh, dass es genossen wurde! xTieghan
Delish! Exceptionally high marks for time efficiency.
Hey Lucy,
Happy Saturday! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
This was yummy! Thank you for sharing your recipe. 🙂
Hey there,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan
Yum! Loved how quick it was to pull together. And the sweet/spicy cashews were a nice crunchy touch!
Hey Tanis,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan