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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.
Made this for summer tonight and it was absolutely outstanding!!
Forgot to leave it 5 stars! Also, added shrimp to this and it was perfection.
Thanks again Katie:)
Hey Katie,
Fantastic!! I am so glad this recipe was enjoyed, thanks a lot for making it! xTieghan
This was super easy and delicious.
Hey Brett,
Wonderful! I am so glad this recipe was a hit, thanks a lot for making it! Have a lovely week:) xTieghan
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.
Hey there,
Thanks so much for giving this recipe a try, sorry it was not enjoyed! xTieghan
Do you have an easy side dish that you would recommend with this?
Hey Brenna,
I typically serve this as a meal on it’s own but here’s some fun ideas:
https://www.halfbakedharvest.com/coconut-popcorn-chicken/
https://www.halfbakedharvest.com/oven-fried-korean-popcorn-chicken/
https://www.halfbakedharvest.com/ginger-sesame-chicken-potstickers/
https://www.halfbakedharvest.com/chinese-chicken-brussels-sprouts-egg-rolls-sweet-chile-pomegranate-sauce/
I hope this helps! xTieghan
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!!!
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.
Hey there,
Fantastic! Thanks a lot for making this recipe, I am so glad that it was enjoyed!! Have a great Tuesday. xxTieghan
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!
Hey Erika,
Happy Wednesday! I am so glad you enjoyed this recipe, thanks for making it:) xTieghan
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!
Hey Linda,
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan
So delicious and very easy!! Looking forward to making this again.
Hey Lauren,
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan
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 🙂
Hey Amanda,
Awesome! So so glad to hear that this recipe was enjoyed, thanks for making it! xxTieghan
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!
Hey there,
Happy Sunday! Thanks a lot for giving this recipe a go, I am so excited that it was enjoyed! xxTieghan
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.
Hey Molly,
So sorry to hear this. Did you use low sodium soy sauce? Let me know if I can help in anyway! xTieghan
Is “chili garlic sauce” an acceptable substitute for the garlic chili oil? I have the Huy Fong brand. Thank you 🙂
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
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)
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
Can you substitute molasses or omit them? Thanks!
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
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!
Hey there,
Thanks so much for making this recipe, I am so glad to hear that it was enjoyed! Have a wonderful day:) xTieghan
Do you use fresh or frozen stir fry vegetables?
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
What protein would you recommend adding to this recipe?
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