Description
This quick and flavorful 20 Minute Stir Fried Honey Ginger Sesame Noodles recipe combines tender noodles with a savory-sweet ginger honey sauce, crunchy toasted cashews, and fresh vegetables for a delicious and satisfying meal perfect for busy weeknights.
Ingredients
Noodles & Vegetables
- 8 ounces ramen noodles, Chinese egg noodles, or rice noodles
- 2 tablespoons sesame or extra virgin olive oil
- 3 cups mixed stir fry vegetables (such as bell peppers, snap peas, carrots, broccoli)
- 2 tablespoons fresh grated ginger
- 2 green onions, chopped
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 if vegan)
- 2 tablespoons rice vinegar
- 1 tablespoon creamy peanut butter
- 1 tablespoon molasses
- Black pepper, to taste
- 1-2 tablespoons garlic chili oil
Instructions
- Toast Cashews: Preheat the oven to 400°F. Line a baking sheet with parchment paper. Spread 1/2 cup raw cashews evenly on the sheet and bake for 5 minutes. Then remove and toss with 2 teaspoons sriracha, 1 tablespoon soy sauce, 2 teaspoons honey, and 2 tablespoons raw sesame seeds. Return to the oven and bake for another 5 minutes until the cashews are toasted and flavorful.
- Cook Noodles: While the cashews are toasting, cook the noodles according to package instructions. Once done, drain the noodles and set aside.
- Prepare Sauce: In a jar or bowl, whisk together 1/2 cup soy sauce, 3 tablespoons honey, 2 tablespoons rice vinegar, 1 tablespoon creamy peanut butter, 1 tablespoon molasses, and a generous pinch of black pepper until smooth and well combined.
- Stir-Fry Vegetables: Heat 2 tablespoons sesame or olive oil in a large skillet over medium-high heat. Add the mixed vegetables and stir-fry until they begin to soften, about 5 minutes. Add the grated fresh ginger and cook for another minute to release its aroma.
- Combine Noodles and Sauce: Pour the prepared sauce into the skillet with the vegetables and bring to a boil over medium-high heat. Add the cooked noodles and 1-2 tablespoons garlic chili oil. Toss everything together and cook for an additional 3-5 minutes, ensuring the noodles are well coated with the sauce and heated through.
- Serve: Transfer the noodles to serving plates and top each with the toasted cashews and chopped green onions for added crunch and freshness.
Notes
- For a vegan version, substitute honey with maple syrup or brown sugar and ensure the soy sauce is vegan-friendly.
- Use gluten-free noodles and tamari instead of soy sauce to make this recipe gluten-free.
- Adjust the amount of sriracha and garlic chili oil to control the spiciness level.
- You can use any combination of your favorite stir-fry vegetables, like bell peppers, snap peas, carrots, or broccoli.
- To save time, you can toast cashews in a skillet on the stovetop instead of the oven.
