Sweet and spicy honey sriracha stir fry

Ever since I discovered sriracha last year (yes, I’m well behind the times), I can’t stop putting it on anything and everything. I’m not quite yet at the stage of wanting to carry around a sachet of the stuff in my handbag, but it does sound tempting. If you’ve not tried it yet, you definitely should – although if you can’t find it, this sweet and spicy honey sriracha stir fry could be made with a different hot sauce instead. Make sure you go for a nice and spicy one!

I don’t think I will ever buy a shop-bought stir fry sauce again – they’re so easy to make! This one’s got honey, soy sauce, sriracha, and a dash of Chinese five spice. It’s got a little bit of everything – it’s sweet, it’s salty, and it’s super spicy. Everything you could want in a tasty stir fry. Of course, you can adjust the quantities each time depending on what you fancy, but I think this recipe is pretty perfect. It’s tempting to drink it straight from the bowl (though I fear it would be a bit less delicious that way).

I kept this stir fry really simple with aubergine, courgette and mushrooms (for you American folk, that’s eggplant, zucchini, and… mushrooms). Use whatever veg you like, but I like how these three vegetables are quite ‘meaty’ (for lack of a better word), and soak up all the flavours in the sauce like tiny little sponges. If you want to add a bit more protein, tofu would be great – make sure fry it up until it gets nice and crispy, like I did here.

I served my honey sriracha stir fry with some skinny egg noodles, but rice would be great too – anything to soak up that amazing sauce.

Scatter a few sesame seeds and some fresh coriander on top to transform this super easy dinner into something really pretty.

Is it weird to call a stir fry pretty?

Print Recipe

Sweet and spicy honey sriracha stir fry

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Main meal

Servings: 2

Calories:

Author: Becca Heyes

Ingredients

• 1 tbsp sesame oil
• 1 aubergine (eggplant), diced
• 1 courgette (zucchini), diced
• ~ 6 mushrooms, diced
• 2 tbsp soy sauce
• 1 tbsp honey or agave nectar
• 1 tbsp sriracha
• 1/4 tsp Chinese five spice
• Black pepper
• 200 g dried noodles (I used egg noodles)
• To serve: fresh coriander (cilantro), chopped; sesame seeds

Instructions

• Heat the oil in a large frying pan or wok, and add the diced vegetables. Cook over a medium heat, stirring regularly, for about 5 minutes, until the vegetables are fairly soft.
• Meanwhile, combine the soy sauce, honey, sriracha, five spice, and a generous amount of black pepper in a small bowl, and mix thoroughly (alternatively, you can shake it all up in a small jar).
• Add the stir fry sauce to the pan, and mix well. Cook for another 5 minutes, until the sauce has reduced to become thick and sticky.
• Boil the noodles in a separate pan, then drain (they usually only take a few minutes, but follow the instructions on the packet). Add them to the stir fry, and mix well.
• Serve the stir fry topped with sesame seeds and fresh chopped coriander.

Note: Nutritional information is approximate, and will depend on exactly what ingredients you choose.

Love noodles? Here’s a different spin: enchilada noodles.