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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.
Watch the How-To Reel
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.
This post was originally published on May 13, 2021
LOVE LOVE LOVE this recipe so much. It’s the perfect way to use up the vegetables I tend to over-buy every spring & summer. Random variation: I used the sauce as a marinade for tofu, and the results were outstanding.
Hey Juliette,
Thanks a bunch for giving this recipe a go, I am delighted that it was enjoyed! xTieghan
An explosion of flavors (or flavours in South Africa)! Loved it.
Hey Jenny,
Awesome! I am thrilled this recipe was enjoyed, thanks a lot for making it! xTieghan
This was delicious! I sauteed the vegetables for 10 minutes rather than 5 but pretty much followed the recipe other than that. I have plain chili oil, which is incredibly hot, so used only a tablespoon, and that added the needed amount of heat.
Hey Helen,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
Made this tonight!!! So so so good! My boyfriend wants to add this to our rotation! I used a mix of fresh stir fry veggies and a bag of frozen stir fry veggies! We also added shrimp for a little more protein! 10/10 would recommend! We also did fettuccine size rice noodles and they turned out perfect!
Hey Claire,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
This was my first time using garlic chili oil- I used the S&B brand- and it seemed to give it an almost bitter taste. Is that normal for garlic chili oil and perhaps I’m just not a fan? I used about 1.5 Tablespoons.
Hey Hanine,
So sorry to hear this, I am not familiar with this brand. It really should not be too bitter. You can also make your own with sesame oil, garlic, and chili flakes. I hope this helps for next time! xTieghan
I still enjoyed it as I’m eating it right now for leftovers! 🙂
I loved this dish and will be making it again. I didn’t have chili oil so used garlic chili sauce and it came out fine. Mine had quite a kick in heat so next time will use a little less , Cashews are amazing to, made extra. This was salty sweet and savory. Fast to make for sure. I love the noodle brand you recommend, I used the same and Costco sells the ramen at a great price in bulk too. Thanks! I’ve enjoyed every ramen recipe I’ve made so far that you’ve created and I can’t wait to try another.
Hey Elizabeth,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
Made a double recipe and I’m glad I did – otherwise there wouldn’t be any to take to work for lunch tomorrow!
Wasn’t too sure about the cashews but they are amazing! (I should have known – you are good with your flavors.) Used broccoli, snap peas, spinach and mushrooms for veggies. Next time I think I’ll add the spinach at the end to keep the bright green color.
I love the look of the squiggly noodles, but couldn’t find any. I used Hakubaku ramen noodles and they are tasty, if not quite as pretty as yours.
Hey Amy,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
Love an adaptable recipe. Had roasted peanuts on hand instead of cashews and an odd mix of veggies fell out of my frig. It still cooked up wonderfully 🙂
Hey Kathryn,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
Made it!! This was so delicious. I didn’t have garlic chili oil or molasses so I subbed for grated garlic, chili flakes, and agave syrup. Still so so good. I’ll definitely make it again.
Hey Candace,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
SO delicious. The molasses makes the dish. I added poached eggs on top – YUM. “Is there more??” I was asked!
Hey Destinie,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
Hello!
Could you think of a good substitution for the molasses? Maybe brown sugar? Not something I ever have on hand 🙂
Hey Jay,
Yes, and equal amount of brown sugar will work just fine in place of the molasses. I hope you love the recipe, please let me know if you give it a try! xTieghan
This was amazing!!! I made this for dinner last night and found myself picking at the leftovers only about an hour or two after dinner. I am always looking for a good Asian noodle dish and this sauce really did it for me. I also added some finely sliced ribeye that I seated in the cast iron for a few minutes 🙂 So yummy – will definitely be making again! Thanks for making my life better with all of your amazing recipes!!
Hey Kristi,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan
Made this for a quick Saturday dinner. Delicious and a hit with the family.
I too didn’t have any garlic chili oil but used some minced garlic in the stir fry and added a shake of red pepper flakes. I think I’ll skip the pepper flakes next time as the dish already had some heat.
I did have cashews but will probably just roast next time instead of putting the candy coating on. Used a bag of frozen Asian vegetables and an extra cup of frozen broccoli.
I used 4 cakes of the Lotus’ Foods Organic Millet & Brown Rice Ramen noodles, sold in grams here in Canada and I under-judged the conversion I think. Will definitely add an extra one or two next time as there was plenty of sauce. I under-cooked them a bit and finished them in the sauce.
5/5!
Hey Karen,
Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan
Made this for dinner tonight and LOVED it!! I skipped the cashews step and left out the sriracha and garlic chili oil as I did not have any on hand, but the sauce was still amazing! I loaded up on veggies and used broccoli, cauliflower, carrots, yellow pepper, yellow onion, snap peas, and spinach and added cooked chicken breast as well. This was definitely an upgrade to the usual teriyaki stir fry I usually throw together.
Hey Taylor,
Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Have the best week:) xTieghan
Delicious! I ended up trying the super thin rice noodles, and I was happy I made 1.5x the sauce, because the noodles soaked it right up. I recommend increasing the cashews for a little more crunch and maybe adding something like shrimp? We made the recipe as-is, and it was absolutely delicious without any meat.
Hey Autumn,
Awesome! I am so glad this recipe was enjoyed and I really appreciate you giving it a try! Shrimp would be great! Have the best week:) xTieghan
Made tonight for dinner, didn’t have cashews or molasses. I subbed for chicken breast, added asparagus, carrots and mushrooms. Super delicious!
Hey Daniella,
I am so so glad to hear that this recipe was enjoyed and I appreciate you giving it a try!! xxTieghan