Description
A delicious and easy Hibachi Noodles recipe featuring yakisoba noodles tossed in a savory blend of soy, teriyaki, oyster sauce, and garlic, garnished with green onions and sesame seeds. Perfect as a side or main dish inspired by Japanese steakhouse flavors.
Ingredients
Scale
Noodles and Sauce
- 12 ounces yakisoba noodles (or linguine/spaghetti)
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons soy sauce
- 1 tablespoon teriyaki sauce
- 1 tablespoon oyster sauce
- 1 tablespoon mirin or rice vinegar
- 1 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1/4 teaspoon black pepper
Garnish
- 2 green onions, sliced
- Optional: sesame seeds
Instructions
- Cook Noodles: Cook the noodles according to package directions until al dente, then drain thoroughly and set aside to prevent overcooking.
- Heat Butter and Garlic: In a large skillet or wok, melt the unsalted butter over medium-high heat. Add the minced garlic and cook for about 30 seconds until fragrant, taking care not to burn it.
- Prepare Sauce: Stir in the soy sauce, teriyaki sauce, oyster sauce, mirin or rice vinegar, sugar, sesame oil, and black pepper into the skillet, mixing well to combine all flavors.
- Toss Noodles: Add the drained noodles to the skillet and toss thoroughly to coat evenly with the sauce. Cook for 2 to 3 minutes until noodles are heated through and have a glossy appearance.
- Garnish and Serve: Remove from heat, garnish with sliced green onions and optional sesame seeds, then serve immediately.
Notes
- These noodles make a great side for hibachi chicken, steak, or shrimp.
- For extra flavor, add sautéed mushrooms or bean sprouts during the cooking process.
- Use vegetarian oyster sauce to make this dish vegetarian-friendly.
