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 ounces ramen noodles
  • ½ cup low-sodium soy sauce
  • ¼ cup honey
  • 3 tablespoons rice wine vinegar
  • 2 tablespoons creamy peanut butter
  • 1 teaspoon chili garlic sauce
  • 3 teaspoons fresh ginger grated
  • 2 tablespoons olive oil
  • 3 cups mixed stir-fry vegetables
  • ¼ cup cashews roughly chopped
  • 1 tablespoon sesame seeds toasted
  • 2 green onions thinly sliced


  • Cook the noodles according to package directions, drain (be careful to NOT overcook – I like to actually undercook them by 1 minute).
  • For the sauce: In a small mixing bowl, whisk together ½ cup soy sauce,  ¼ cup honey, 3 tablespoon rice vinegar, 2 tablespoon peanut butter, 1 teaspoon chili garlic sauce, and 3 teaspoons fresh, grated ginger (or 3 frozen cubes).
  • Heat 2 teaspoons olive or sesame oil in a large skillet over medium-high heat. Add 3 cups stir fry vegetables and stir-fry until softened, about 5 minutes. Stir in the sauce and bring to a boil over medium-high heat.
  • Stir in the noodles and toss to combine, cooking another 2 minutes until the sauce coats the noodles.
  • Serve the noodles topped with the ¼ cup rough chopped cashews, 1 tablespoon sesame seeds, and 2 thinly sliced green onions.


  • To complete this meal serve with a side salad or slaw.


  • Protein If you’d like to add protein, add a fried egg on top or toss in 2 cups of shrimp or shredded chicken when you add the vegetables.
  • Vegetarian: Recipe is vegetarian as written.


  • Make the sauce in advance and store in an airtight container.
  • Chop veggies and store 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