Hibachi Noodles
These Hibachi Noodles are a must when it comes to making Hibachi Chicken and Yum Yum Sauce! They’re buttery, salty and full of delicious Asian flavors. Traditionally, they’re made with Yakisoba noodles but you could easily swap them out for a box of linguine pasta if needed!
Equipment
- 1 Fry Pan
Ingredients
- 1 lb cooked noodles yakisoba or linguine
- 3 tablespoon butter
- 4 cloves garlic minced
- ½ tsp ginger paste or chopped ginger
- ¼ cup soy sauce
- ¼ cup brown sugar
- ⅛ cup water
- 1 tablespoon sesame oil
- ½ lemon juiced
- 2-3 stalks scallion finely chopped
Instructions
- Melt butter in a large nonstick pan over medium heat and add garlic, ginger paste and a pinch of salt. Let the mixture cook until it smells really good and the garlic is beginning to soften; 1-3 minutes.
- Add soy sauce, brown sugar, and water and let the mixture simmer for a few minutes until it thickens.
- Add cooked noodles and carefully toss.
- Finish with a drizzle of sesame oil, lemon and scallions
Video
Notes
Hibachi Noodles are typically made with Yakisoba noodles but you could also use linguine, fettuccine, spaghetti, ramen or udon!
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