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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.
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.
My absolute favorite HBH recipe. I crave this all the time and the cashews are the perfect addition. Thank you!!!
Hi Emily,
Happy Friday!! Thanks a lot for giving this recipe a go, I love to hear that it was enjoyed! xxTieghan
Absolutely loved it!
I did change the recipe a bit with the measurements but very delicious.
I added baby corn and wow the texture gives it that extra crunch.
I made it for my family and they liked it aswell.
Hi Shani,
Happy Friday!! Love hearing that you enjoy this recipe, I so appreciate you giving it a try! xxT
I am allergic to nuts…can I make this without the peanut butter and cashews?
Hi Kandee,
You can omit the cashews but I would use sunflower butter in place of the peanut butter. Please let me know if you give the recipe a try, I hope you love it! xTieghan
4.5 stars! I took a 0.5 star off just because the sauce is very strong in flavor (in a good way) but it overpowered the noodles with the noodle-to-sauce ratio, at least the ratio that my husband and I like. We will definitely make this again because it’s a super easy, vegetarian, fast meal that has awesome flavor but we won’t use all of the sauce next time 🙂
Hi Lauren,
Fantastic! Thanks a lot for making this recipe, I love to hear that it was enjoyed! Happy New Year!? xxT
The first time I made this, I had 100% success, but every time since, the sauce won’t coat and sits liquidy at the bottom of my pan. Noodles are well drained. Vegetables have been stir fried and are crunchy/not watery. Any ideas what could be wrong.,..we love this dish and want to get it right again. Thanks!
Hey there,
So sorry to hear this! Is there anything you are adjusting? What if you added a bit of cornstarch to the sauce! xTieghan
So good! In terms of meal prepping, I doubled the recipe and cooked up some ground chicken with a bit of the sauce. It was delicious night-of and I’m sure will be wonderful tomorrow, hot or cold, for lunch! The kind of recipe that just gets better the more it sits. Plus the cashew topping was such a good bonus factor and I made more just to snack on! Thanks!
Hey Devon,
Wonderful! I love to hear that this recipe was enjoyed, thanks a lot for giving it a try! Happy Holidays! xTieghan
This was sooooo good! We doubled the amount of veg bc we had a lot of misc peppers and mushrooms to use up, and replaced the garlic chili oil with Szechuan chili oil bc it’s what we had on hand. So good! We’ll definitely be making again. ?
Hey Jess,
Happy Sunday! Thanks for giving the recipe a try, I love to hear that it was enjoyed! xTieghan
A bit too salty and had to double the sauce since there was bearly any sauce to caot the noodles, even after doubleing there wasn’t much.
Hi Axel,
So sorry you didn’t enjoy the recipe, thanks for giving it a try! xTieghan
any tips for making ahead? can it be frozen?
Hi Allison, I haven’t ever tried to freeze this before so I’m not sure! So sorry! xTieghan
I made this for dinner tonight, and it was amazing!
Hey! Thank you so much for trying out this recipe, I’m so glad you enjoyed it! Happy Monday ? xTieghan
So easy and delish to throw together in a pinch!! We didn’t have molasses so I just subbed one tbs of maple syrup and it tastes great. Sneaky spicy in a good way!!
Hi there! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! xxTieghan
Absolutely delicious… both me and my hubby loved it! Definitely going to become a regular in our household! ❤️
Hey! Thanks SO much for trying out this recipe, I hope you loved it! xxTieghan
This was soooo good and so easy! Definitely going to be a go-to meal prep option for me in the future.
Hey Natalie! Thanks so much for trying out this recipe, I’m so glad you enjoyed it! 🙂 xTieghan
Another winner! Could eat those nuts all day
Prep time was definitely more than 20 minutes
Hey! I’m so happy to hear you enjoyed this recipe! Thanks for trying it out and Happy Halloween! xTieghan
Tried this tonight and loved it! I used black soy noodles 🙂
Hey there! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan