Hibachi Noodles Recipe

Ingredients

Noodles

• 1 lb yakisoba, lo mein, or spaghetti noodles

Sauce

• 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

Other

• 2 tablespoons unsalted butter
• 1 tablespoon toasted sesame seeds (for garnish)

Instructions

1. Boil the yakisoba, lo mein, or spaghetti noodles in salted water until just before completely soft or al dente, with a slight bite remaining. Drain the noodles and set them aside.
2. In a medium bowl, whisk together the low-sodium soy sauce, sesame oil, packed light brown sugar, minced garlic, and minced ginger until well combined.
3. Heat a large nonstick skillet over medium-high heat and add the unsalted butter. Allow it to melt and coat the pan.
4. Add the cooked noodles to the skillet. Cook them on medium-high heat, stirring occasionally, to get a slight coloring or light crisp edges on the noodles for about 2 to 3 minutes.
5. Pour the prepared sauce over the noodles. Toss thoroughly to coat the noodles evenly with the sauce. Continue cooking for another 2 to 3 minutes to allow the flavors to meld and the sauce to thicken slightly on the noodles.
6. Remove from heat, garnish with toasted sesame seeds, and serve immediately. Enjoy your hibachi noodles!

Notes

• Use yakisoba or lo mein noodles for the most authentic flavor, but spaghetti pasta works as a convenient substitute.
• Adjust the brown sugar quantity to taste for either a sweeter or less sweet sauce.
• Be careful not to overcook the noodles during boiling; they should have a slight bite to avoid becoming mushy when stir-fried.
• For extra protein, add cooked shrimp, chicken, or tofu when sautéing the noodles.
• Use low-sodium soy sauce to control the salt content and make the dish healthier.