20 Minute Stir-Fried Honey Ginger Sesame Noodles

20-Minute Stir-Fried Honey Ginger Sesame Noodles Recipe

Ingredients:

For the Cashews:

• 1/2 cup raw cashews
• 2 teaspoons sriracha
• 1 tablespoon low sodium soy sauce or tamari
• 2 teaspoons honey (or maple syrup for a vegan option)
• 2 tablespoons raw sesame seeds

For the Sauce:

• 1/2 cup low sodium soy sauce or tamari
• 3 tablespoons honey (or maple syrup or brown sugar for a vegan option)
• 2 tablespoons rice vinegar
• 1 tablespoon creamy peanut butter
• 1 tablespoon molasses
• Black pepper, to taste

For the Stir-Fry:

• 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, carrots, broccoli, snap peas)
• 2 tablespoons fresh grated ginger
• 1-2 tablespoons garlic chili oil

For Serving:

• 2 green onions, chopped

Directions:

1. Prepare the Cashews
   • Preheat the oven to 400°F and line a baking sheet with parchment paper. Spread the raw cashews on the sheet and bake for 5 minutes. Remove the cashews from the oven, and toss them with sriracha, 1 tablespoon soy sauce, 2 teaspoons honey, and sesame seeds. Return to the oven and bake for another 5 minutes, or until toasted and fragrant.
2. Cook the Noodles
   • Cook the noodles according to the package instructions. Once done, drain and set aside.
3. Make the Sauce
   • In a small jar or bowl, whisk together the remaining 1/2 cup soy sauce, 3 tablespoons honey, rice vinegar, peanut butter, molasses, and a pinch of black pepper. This will be your stir-fry sauce.
4. Stir-Fry the Vegetables
   • Heat sesame oil in a large skillet or wok over medium-high heat. Add the mixed vegetables and stir-fry for about 5 minutes, or until they begin to soften. Add the grated ginger and stir for another minute to release its aroma.
5. Combine the Sauce and Noodles
   • Pour the prepared sauce into the skillet with the vegetables and bring it to a gentle boil. Add the cooked noodles and garlic chili oil to the skillet, tossing everything together for 3-5 minutes until the noodles are coated in the sauce and everything is heated through.
6. Serve and Garnish
   • Once the stir-fry is ready, divide the noodles into bowls. Top each serving with the toasted cashews and a sprinkle of chopped green onions. Enjoy your meal!

Recipe Notes:

• Noodle Options: Feel free to use your favorite noodles for this dish. Ramen, Chinese egg noodles, or even rice noodles all work beautifully. Just adjust the cooking time based on the type of noodle you choose.
• Customizable Veggies: You can use any combination of stir-fry vegetables that you like, or whatever you have on hand. Broccoli, carrots, bell peppers, and snap peas are great choices, but feel free to get creative!
• Adjust the Heat: You can increase or decrease the spiciness of this dish by adjusting the amount of sriracha and garlic chili oil to your taste.

Nutritional Information:

• Prep Time: 10 minutes
• Cooking Time: 10 minutes
• Total Time: 20 minutes
• Calories: 475 kcal per serving
• Servings: 4 servings

This 20-Minute Stir-Fried Honey Ginger Sesame Noodles recipe is the perfect blend of sweet, savory, and spicy flavors, with a touch of crunch from the sriracha-coated cashews. It’s a versatile dish that can be made vegan-friendly and is easily customizable based on your preferences. In just 20 minutes, you’ll have a satisfying, wholesome meal ready to enjoy!

20 Minute Stir-Fried Honey Ginger Sesame Noodles

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• Author: Dulcia
• Total Time: 20 minutes
• Yield: 4 1x

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Description

These 20-Minute Stir-Fried Honey Ginger Sesame Noodles are packed with bold flavors and a perfect balance of sweet, spicy, and savory notes. The fresh vegetables, nutty sesame seeds, and zesty ginger make this a delicious meal, all topped with crunchy cashews for a satisfying finish.

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Ingredients

Scale 1x2x3x

1/2 cup raw cashews
2 teaspoons sriracha
1/2 cup plus 1 tablespoon low sodium soy sauce or tamari
4 tablespoons honey (use maple syrup or brown sugar if vegan)
2 tablespoons rice vinegar
1 tablespoon creamy peanut butter
1 tablespoon molasses
Black pepper, to taste
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

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Instructions

Preheat the oven to 400°F. Line a baking sheet with parchment paper. Spread the cashews on the sheet and bake for 5 minutes. Remove, add the sriracha, 1 tablespoon soy sauce, 2 teaspoons honey, and sesame seeds. Toss to coat and bake for another 5 minutes until toasted.
Cook the noodles according to package instructions, then drain.
In a jar, whisk together the remaining 1/2 cup soy sauce, 3 tablespoons honey, rice vinegar, peanut butter, molasses, and a pinch of black pepper to create the sauce.
Heat sesame oil in a large skillet over medium-high heat. Add the vegetables and stir-fry for 5 minutes until softened. Add the ginger and stir for another minute. Pour in the prepared sauce and bring to a boil. Add the cooked noodles and garlic chili oil, tossing everything together for another 3-5 minutes until the sauce coats the noodles.
Serve hot, topped with the toasted cashews and green onions. Enjoy!

• Prep Time: 10 minutes
• Cook Time: 10 minutes

Nutrition

• Calories: 475