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Sweet and spicy honey sriracha stir fry

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main meal
Servings: 2
Author: Becca Heyes


  • 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


  • 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.