Hibachi Noodles
Hibachi noodles are so tasty and make a wonderful lunch, dinner or side dish. This recipe is just like the hibachi noodles you get at a Japanese steakhouse.
Servings: 4
Equipment
Ingredients
- 1 Pound linguine or yakisoba noodles or soba noodles
- 3 Tablespoons butter
- 2 Cloves garlic minced
- 4 Tablespoons soy sauce
- 2 Tablespoons teriyaki sauce
- 1 Teaspoon ground ginger
- 1 Tablespoon rice wine vinegar
- ¼ Teaspoon salt
- ½ Teaspoon black pepper
- 1 Tablespoon toasted sesame oil
- sliced green onions for optional garnish
Instructions
- Cook the noodles to al dente in a large pot of boiling water and drain them.
- Melt 2 tablespoons of the butter in a large wok or skillet over a medium heat.
- Add the garlic and sauté until fragrant, about 1 minute.
- Add the drained noodles and toss for 2 or 3 minutes.
- Add the soy sauce, teriyaki sauce, ground ginger, rice wine vinegar, salt and pepper, sesame oil, and remaining tablespoon of butter.
- Toss and cook until everything is warmed through.
- Garnish with green onions and serve immediately.
Notes
Don't make hibachi noodles ahead: This recipe cooks so fast it's best to make it fresh.
Al dente noodles: Boil the noodles to al dente because they will finish cooking in the wok or skillet.
Taste before serving: Taste to find out if the dish needs more soy sauce, sesame oil, salt and pepper, or vinegar to balance out the flavors.
Al dente noodles: Boil the noodles to al dente because they will finish cooking in the wok or skillet.
Taste before serving: Taste to find out if the dish needs more soy sauce, sesame oil, salt and pepper, or vinegar to balance out the flavors.
Nutrition
Calories: 452kcal | Carbohydrates: 89g | Protein: 18g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Cholesterol: 1mg | Sodium: 1515mg | Potassium: 343mg | Fiber: 4g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 0.5mg | Calcium: 47mg | Iron: 2mg
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