20 Minute Stir Fried Honey Ginger Sesame Noodles Recipe
This quick and flavorful 20 Minute Stir Fried Honey Ginger Sesame Noodles recipe combines tender noodles with a savory-sweet honey ginger sauce, crunchy toasted cashews, and vibrant stir-fried vegetables. Perfect for a nutritious weeknight dinner, it features a delightful mix of textures and an irresistible balance of spicy, sweet, and tangy flavors.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegetarian
Ingredients
Cashew Topping
- 1/2 cup raw cashews
- 2 teaspoons sriracha
- 1 tablespoon low sodium soy sauce or tamari
- 2 teaspoons honey
- 2 tablespoons raw sesame seeds
Sauce
- 1/2 cup plus 1 tablespoon low sodium soy sauce or tamari (divided)
- 4 tablespoons honey (or maple syrup/brown sugar for vegan option)
- 2 tablespoons rice vinegar
- 1 tablespoon creamy peanut butter
- 1 tablespoon molasses
- Black pepper, to taste
Main Dish
- 8 ounces ramen noodles, Chinese egg noodles, or rice noodles
- 2 tablespoons sesame oil or extra virgin olive oil
- 3 cups mixed stir fry vegetables (such as bell peppers, broccoli, snap peas, carrots)
- 2 tablespoons fresh grated ginger
- 1-2 tablespoons garlic chili oil
- 2 green onions, chopped (for garnish)
Instructions
- Toast Cashews: Preheat the oven to 400° F and line a baking sheet with parchment paper. Spread the raw cashews evenly on the sheet and bake for 5 minutes. Then, toss the cashews with sriracha, 1 tablespoon soy sauce, 2 teaspoons honey, and raw sesame seeds. Return to the oven and bake for an additional 5 minutes until toasted and fragrant.
- Cook Noodles: While the cashews are baking, cook the noodles according to package instructions until al dente. Drain and set aside.
- Make the Sauce: In a jar or bowl, whisk together 1/2 cup soy sauce, 3 tablespoons honey, rice vinegar, creamy peanut butter, molasses, and a generous pinch of black pepper until smooth and well combined.
- Stir-Fry Vegetables: Heat the sesame or olive oil in a large skillet over medium-high heat. Add the mixed stir-fry vegetables and sauté for about 5 minutes until they soften but remain vibrant. Stir in the grated fresh ginger and cook for another minute to release its aroma.
- Combine and Cook: Pour the prepared sauce into the skillet with vegetables and bring it to a boil over medium-high heat. Add the cooked noodles and garlic chili oil. Toss everything together to evenly coat the noodles with the sauce. Cook for an additional 3-5 minutes to allow flavors to meld and the sauce to thicken slightly.
- Serve: Plate the noodles and vegetables, then top with the toasted cashews and chopped green onions for a crunchy, fresh finish.
Notes
- For a vegan version, substitute honey with maple syrup or brown sugar and ensure peanut butter is dairy-free.
- Adjust the amount of sriracha and garlic chili oil to control the spice level.
- You can use any combination of fresh or frozen stir-fry vegetables.
- Cashews can be replaced with peanuts or omitted if nut allergies are a concern.
- Rice noodles work well for a gluten-free option; ensure soy sauce is tamari for gluten-free compliance.