Spicy Sriracha Stir Fry Sauce
A bold, fiery sriracha stir fry sauce with honey, garlic, and sesame — ready in under 10 minutes and built for noodles, tofu, chicken, and vegetables.
Ingredients
- 3 tablespoons sriracha
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon honey
- 3 cloves fresh garlic minced
- 1 tablespoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon cornstarch
- 2 tablespoons water
- ½ teaspoon red pepper flakes optional
Instructions
- Whisk cornstarch and water in a small bowl until fully smooth. Set aside.
- In a medium bowl, combine sriracha, soy sauce, honey, minced garlic, rice vinegar, and sesame oil. Whisk until honey fully dissolves and garlic is evenly distributed.
- Stir cornstarch slurry into the sauce base and mix until fully incorporated.
- Heat wok or skillet over high heat. Cook protein or noodles, push to sides, pour sauce into center. Stir constantly 30–45 seconds until glossy, thickened, and slightly caramelized at edges. Toss everything together and serve immediately.
Notes
Start with 2 tablespoons sriracha and taste — add the third only if you want serious heat.
For cold noodles, skip the cornstarch entirely and toss sauce directly.
Store refrigerated up to 7 days. Freeze in ice cube portions up to 3 months.
For cold noodles, skip the cornstarch entirely and toss sauce directly.
Store refrigerated up to 7 days. Freeze in ice cube portions up to 3 months.