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Hibachi Noodles

INGREDIENTS

For noodles:

  • 1 lb spaghetti or linguini or any noodles, yakisoba, udon, ramen, etc,..

For sauce:

  • 2 and ½ tablespoons vegan butter
  • 2 and ½ tablespoons, fresh garlic, finely chopped
  • 3 to 4 tablespoons teriyaki sauce* (see notes)
  • 2 tablespoons Tamari, I use sodium reduced Tamari
  • 1 tablespoon dark soy sauce* 
  • 1 and ½ tablespoons mirin*
  • 3 tablespoons brown sugar
  • ½ teaspoon ground ginger

Optional for serving:

  • Toasted Sesame seeds
  • Drizzle of toasted sesame oil
  • Diced green onions
  • Squeeze of lemon
  • Pinch of salt and white or black pepper

INSTRUCTIONS

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  1. Noodles: Cook pasta according to directions in a large pot. Add a drizzle of oil and a good pinch of salt to boiling cooking water. Cook noodles in plenty of water to avoid gummy starchy noodles. Drain and add back to the pot off the heat, or a serving bowl, set aside.

  2. Sauce: While noodles are cooking, add butter and Garlic to a small microwave safe bowl. Cook for 1 minute or so. Then stir in the rest of the sauce ingredients. Sauce is made!

  3. Assemble: Pour sauce over hot cooked noodles, toss to combine

  4. Enjoy: Serve immediately and enjoy with any of the optional toppings mentioned above. (I personally prefer mine straight up and without sesame oil but that’s just me) For photos, tips, suggestions and more see above post.

Alternatively you could fry the butter and garlic in a large non-stick pan then toss in noodles and sauce and serve (I much prefer the flavor of 1st cooking method- as garlic is infused into the sauce).