Description
A flavorful and easy-to-make Hibachi Noodles recipe combining tender noodles with a savory soy-based sauce, garlic, ginger, and buttery richness, perfect as a main or side dish inspired by Japanese hibachi-style cooking.
Ingredients
Scale
Noodles and Sauce
- 1 lb yakisoba, lo mein, or spaghetti
- 1/2 cup low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons packed light brown sugar
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 2 tablespoons unsalted butter
- 1 tablespoon toasted sesame seeds (for garnish)
Instructions
- Cook the Noodles: Cook the noodles just before they become completely soft or al dente so they retain a slight bite. Drain and set aside.
- Prepare the Sauce: In a bowl, whisk together the soy sauce, sesame oil, light brown sugar, minced garlic, and minced ginger until well combined.
- Cook the Noodles in Butter: Heat a large nonstick skillet over medium-high heat and add the unsalted butter. Once melted, add the cooked noodles and cook them until they develop a slight coloring.
- Add the Sauce and Toss: Pour the prepared sauce over the noodles and toss thoroughly to coat. Continue cooking for 2 to 3 minutes to allow the sauce to meld fully with the noodles.
- Garnish and Serve: Remove from heat, garnish with toasted sesame seeds, and serve immediately for the best flavor and texture.
Notes
- Use yakisoba or lo mein noodles for authentic flavor, but spaghetti works well as a substitute.
- Do not overcook the noodles to keep a nice texture.
- Feel free to add vegetables like sliced scallions, shredded cabbage, or bell peppers for added nutrition and color.
- Adjust the amount of brown sugar to balance sweetness according to taste.
- For a spicier version, add a sprinkle of red pepper flakes or a dash of sriracha.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 15 mg
