About this Recipe
Serves: 2 | Prep Time: 20 mins | Cook Time: 12-15 mins | Total: 32-35 mins
Health Benefits
Ginger Honey
Thermogenic, increases metabolism, digestive support
Noodles (whole wheat/brown rice)
Complex carbs, fiber, B vitamins
Cruciferous vegetables
Sulforaphane (cancer-fighting), antioxidants
Sesame
Calcium, lignans (bone health), antioxidants
Ingredients
Instructions
- • Sesame seeds: 2 tablespoons
- • Fresh cilantro: 1 tablespoon (chopped)
- • Lime wedges: for serving
- • Cashews (roasted): 20g
Noodles:
- 1 Boil water in large pot with salt
- 2 Add noodles, cook according to package (usually 8-10 mins)
- 3 Drain and set aside, drizzle with small amount of sesame oil to prevent sticking
Sauce:
- 4 In small bowl, whisk honey, soy sauce, rice vinegar, sesame oil, water
- 5 Add cornstarch, red chili flakes, pepper
- 6 Mix well until smooth, set aside
Stir-Fry:
- 7 Heat wok or large skillet over high heat
- 8 Add 1.5 tablespoon oil, let it heat until shimmering
- 9 Add ginger and garlic, stir-fry 15-20 seconds until fragrant
- 10 Add harder vegetables first: broccoli, carrots, mushrooms
- 11 Stir-fry 3-4 minutes until tender-crisp
- 12 Add bell peppers, snap peas, green onion
- 13 Stir-fry 2 minutes
- 14 Pour in honey-ginger sauce
- 15 Toss vegetables continuously for 1-2 minutes until sauce coats vegetables
- 16 Add cooked noodles, toss to combine
- 17 Cook 1 minute more
Serving:
- 18 Divide noodle mixture into 2 bowls
- 19 Sprinkle with sesame seeds and cilantro
- 20 Add cashews
- 21 Serve immediately with lime wedges