Hot Honey Noodles
These incredibly tender noodles are laced with a sweet and fiery glaze that boasts hot honey, soy sauce, garlic, and ginger. You need very few ingredients to set your palate ablaze (in a good way)!
How spicy are these hot honey noodles? As spicy as you want them to be! I used ghost pepper hot honey, which is extra hot. You can use regular hot honey instead (which is still pretty spicy!). And, you can adjust how much you use! I suggest you taste your hot honey before adding it to the pan, and go from there!
What type of noodles should you use? I used wide rice noodles, meaty noodles that stood up well to the robust heat of the sauce. That said, you can use any rice or wheat noodle variety, including pasta and egg noodles.
Feel free to add vegetables or protein to these noodles. When it comes to protein, great additions would be chicken, shrimp, steak, and tofu. And for vegetables, I recommend green peas, green beans, asparagus, bell peppers, broccoli, and bok choy. When adding raw vegetables, I suggest you sauté them with the green onions and ginger in the first step of the recipe.
I highly recommend using fresh ginger! There’s nothing quite like the zing of fresh ginger, so I encourage you to pick up fresh ginger root at the grocery store. And save your leftover root! Wrap your ginger root in plastic wrap or store it in a freezer bag and freeze for up to 3 months. There’s no need to thaw fresh ginger for grating; so always keep ginger root in your freezer!
I used soy sauce, but for a gluten-free meal, use tamari sauce or liquid aminos. Some soy sauce varieties are gluten-free, but if you want to make extra sure your dish is gluten-free, choose tamari sauce or liquid aminos.
This dish vegan, vegetarian, and totally healthy! The ultimate wholesome, firecracker-of-a-meal! You can also serve this dish as a side dish with grilled or roasted chicken, beef, and seafood.
Hot Honey Noodles
Ingredients
- 16 ounces rice noodles of choice, such as rice stick noodles or pad Thai noodles, I used wide rice noodles
- 1 tablespoon vegetable oil or avocado oil
- 4 green onions, white and green parts chopped and divided
- 1 tablespoon minced or grated fresh ginger
- 3 cloves garlic, minced
- 1/2 cup hot honey of choice, I used Melinda’s Ghost Pepper Hot Honey, plus more for serving
- 1/3 cup soy sauce, or tamari sauce or liquid aminos
- Salt and freshly ground black pepper
Instructions
- Cook the noodles according to the package directions. Drain and set aside.
- Meanwhile, heat the oil in a large skillet over medium-high heat. Add the white part of the onions and ginger and cook for 2 to 3 minutes, until soft. Add the garlic and cook for 30 seconds. Add the hot honey and soy sauce and bring to a simmer. Reduce the heat to low and simmer for 5 minutes (or until the noodles finish cooking).
- Add the noodles to the pan and toss to coat. Season to taste with salt and black pepper.
- Top with noodles with the green part of the onions and serve with extra hot honey on the side.