Best Hibachi Style Noodles Recipes

HIBACHI NOODLES

Steps:

• Melt the butter over medium-high heat in a wok or skillet.
• Toss in the minced garlic and sauté until fragrant.
• Toss in noodles/pasta and stir to mix.
• Add sugar, soy sauce, teriyaki sauce and toss to combine.
• Season with salt and pepper to taste.
• Remove from heat and drizzle with sesame oil.
• Garnish with sesame seeds (optional) and serve with hibachi steak, hibachi chicken, hibachi shrimp, or hibachi vegetables.
• Enjoy!

HIBACHI NOODLES

Steps:

• Combine ingredients in a jar or squeeze bottle that you can seal with a lid to shake up the contents, and for storing any unused portion (if desired).
• Shake container before using to cook hibachi style foods, such as these hibachi noodles, rice, vegetables, chicken, steak, or seafood.
• Cook, drain and rinse noodles. Drizzle with sesame seed oil, then lightly season with a couple turns of your black pepper grinder (or sprinkle with a pinch of ground pepper). Toss noodles and set aside.
• In a wok or large frying pan, bring the wok to medium heat. Add 1/4 cup of the hibachi cooking oil, butter, garlic and ginger.
• Saute the garlic and ginger while the butter melts and until the garlic is tender, about 2-3 minutes. Add the pasta, teriyaki, and mirin. Fry the noodles until they are heated through, turning occasionally, for about 2 minutes.
• Use additional hibachi cooking oil as needed, sprinkle with sesame seeds when serving.

HIBACHI STEAK

Steps:

• Put a large skillet over medium-high heat and add half of the oil. When the oil is hot, add the vegetables and stir-fry until the vegetables are almost done, about 5 minutes. While the vegetables are cooking, heat a second skillet over high heat and add the remaining oil.
• Cut the steak into small cubes, and stir-fry until browned on all sides, about 4 to 5 minutes.
• Bring a large pot of salted water to a boil over medium heat. Separate the egg roll wrappers into 2 piles. Roll each pile up into a log. Slice the log into thin strips about 1/4-inch thick and separate them into individual noodles. Put half of the noodles into the boiling water and cook for 3 minutes. Drain and add to a serving bowl or platter. (Reserve the remaining noodles for the Online Round 2 Recipe, Japanese Noodle Bowl.)
• In a small bowl combine the soy sauce, vinegar, garlic, and cornstarch and set aside.
• Add the steak, along with any accumulated juices, to the pan with the vegetables. Stir the cornstarch mixture into the vegetables and cook until the sauce has thickened, about 2 to 3 minutes. Stir in the butter. (Reserve 2 cups for the Online Round 2 Recipe, Japanese Noodle Bowl).
• Top the cooked noodles with the steak and vegetable mixture and serve.

HIBACHI-STYLE NOODLES RECIPE - (4/5)

Steps:

• Cook the noodles according to package directions. Whisk together the rest of the ingredients in a small bowl to make the sauce. Set aside. Heat a wok or large skillet over medium/high heat. Add half of the sauce, then the noodles, followed by the remaining noodles. Toss for 2 minutes, then transfer to a serving bowl. Enjoy!