honey ginger stir-fry

noodle bowl
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6


  • 8-9 oz. ramen, rice, or Chinese egg noodles
  • ½ cup low-sodium soy sauce or tamari
  • ¼ cup honey
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon chili garlic sauce
  • 3 teaspoons freshly grated ginger
  • 2 tablespoons olive or sesame oil
  • 3 cups mixed stir-fry vegetables
  • ¼ cup cashews, roughly chopped
  • 1 tablespoon sesame seeds, toasted
  • 2 scallions, thinly sliced


  • Cook 8-9 oz. noodles 1 minute less than package directions; drain.
  • For the sauce: In a small mixing bowl, whisk together ½ cup soy sauce, ¼ cup honey, 3 tablespoons rice vinegar, 2 tablespoons peanut butter, 1 teaspoon chili garlic sauce, and 3 teaspoons grated ginger.
  • Heat 2 teaspoons oil in a large skillet over medium-high heat. Add 3 cups vegetables and stir-fry until softened, about 5 minutes. Stir in the sauce and bring to a boil over medium-high heat.
  • Stir in cooked noodles and toss to combine, cooking another 2 minutes until the sauce coats the noodles.
  • Serve the noodles topped with the ¼ cup chopped cashews, 1 tablespoon sesame seeds, and 2 sliced scallions.


  • Serve with a side salad or slaw to complete this meal.


  • Protein: If you’d like to add protein, add a fried egg on top or toss in 2 cups shrimp or shredded chicken when you add the vegetables.
  • Gluten-Free: Swap soy sauce for tamari or coconut aminos. Serve with egg noodles.


  • Make the sauce in advance and store in an airtight container in the refrigerator for up to 3 days.
  • Chop veggies and store in an airtight container in the refrigerator for up to 3 days if not using a stir-fry veggie mix.


Calories: 411kcal | Carbohydrates: 57g | Protein: 12g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 1656mg | Potassium: 488mg | Fiber: 7g | Sugar: 13g | Vitamin A: 6052IU | Vitamin C: 13mg | Calcium: 69mg | Iron: 4mg