A delicious vegetable stir fry with a sweet and spicy sauce, this Honey Sriracha Stir Fry is a very fast and healthy dinner that can be easily adapted.
I love a stir fry. We make them all the time! They are so quick, healthy and you can throw in whatever ingredients you have that need using up.
This recipe was born from a fridge raid. I had a load of vegetables that were looking slightly past their best, so I threw them in a wok with some cooked and drained dried egg noodles. I made a sweet and spicy sauce with my favourite Sriracha chilli sauce, runny honey, soy sauce and a good pinch of freshly ground black pepper. It’s the work of mere minutes and tastes amazing!
This recipe serves 2 people. If you’re making this for 4 you will need to double the ingredients!
how to make this honey sriracha stir fry
(Scroll to the bottom of the post to find full printable recipe and instructions)
- Bring a large saucepan of water to the boil for your noodles. Cook the noodles according to the packet instructions. When the noodles are just cooked, drain and set aside.
- While the water is boiling for the noodles, stir together Sriracha chilli sauce, soy sauce, runny honey and a good pinch of freshly ground black pepper in a bowl or jug.
- Chop and slice all your veg into thin pieces/slices – the key to a good stir fry is a hot wok and making sure all your veggies are roughly the same size so they cook evenly.
- Heat some oil in a wok and add some garlic and ginger paste.
- You could substitute one crushed clove of garlic and a 2cm piece of peeled and grated fresh ginger if you don’t have the paste. I’ve recently been converted to using the paste – it’s so handy and quick! I buy it in the World Foods aisle in most large supermarkets for under £1.
- Let the garlic and ginger sizzle for a few seconds – any longer and it could burn and become bitter – before throwing in your chopped vegetables.
- Stir fry the vegetables for a few minutes before adding the cooked and drained noodles and the sauce.
- Give everything a good stir through, lightly coating the vegetables and noodles in the sauce.
- Add some more soy sauce if you like before sprinkling with sesame seeds and drizzling with sesame oil (optional)
adapting this honey sriracha stir fry recipe
If you wanted, you could easily add some meat or fish – chicken, beef or prawns would be really good here. Slice the meat into thin strips and add after the ginger and garlic paste, cooking on a high heat until thoroughly cooked through before adding the vegetables.
If you fancy adding some raw prawns, throw them in just before you add the noodles and sauce. They will take just a few minutes to cook depending on their size.
want to see more asian inspired recipes?
- 2 nests dried egg or rice noodles
- 1 tbsp Vegetable or Wok/Stir Fry Oil
- 2-3 tbsp Sriracha chilli sauce - depending on how hot you like it!
- 3 tbsp Light Soy Sauce
- 3 tbsp Runny Honey
- Griding of freshly ground black pepper
- 1 tsp garlic paste
- 1 tsp ginger paste
- 3 Spring Onions, finely sliced
- A selection of veg such as thinly sliced peppers, mushrooms, sugarsnap peas (snow peas), courgettes (zucchini), baby corn
- A handful of pak Choi or fresh spinach (added at the last couple of minutes cooking time)
- Sesame seeds for sprinkling, optional
- Cook the noodles according to the packet instructions and drain.
- In a small bowl, stir together the Sriracha, soy sauce and honey. Add a good grinding of freshly ground black pepper.
- Place a wok on a high heat and add the vegetable or stir fry oil. Add the garlic and ginger paste and let it sizzle for a moment, but don't let it burn. Quickly add the vegetables, stir frying for 3-5 minutes.
- Add the drained noodles to the pan and pour in the sauce, stirring everything together so all the veggies and noodles are lightly coated in sauce. Turn down the heat and let it bubble for a minute before throwing in the Pak Choi or spinach.
- Add more soy sauce if necessary and sprinkle with sesame seeds and add a drizzle of sesame oil, if you like. Serve immediately.
This is a very versatile recipe – throw in whatever veg you have to hand.
Courgettes, peppers, mushrooms, baby corn, Pak Choi, spinach are all perfect here – make this recipe your own.
If you wanted, you could easily add some meat or fish – chicken, beef or prawns would be really good. Obviously if you're using chicken or beef, cook them thoroughly first before adding the veg. If you're using fresh prawns, they can be added in the last few minutes of cooking time.
If you're cooking this recipe for 4 people you'll need to double the ingredients.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 429Total Fat: 18gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 117mgSodium: 1712mgCarbohydrates: 52gFiber: 8gSugar: 26gProtein: 19g