Unleash the flavors of Japan with my easy Hibachi noodles recipe! Learn to cook this savory, classic dish at home and impress your family and friends. Sear these tasty noodles off using a grill top griddle after cooking your meats so that the noodles pick up that 'just grilled' taste from your hibachi chicken, beef, or seafood!
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.
Hibachi Noodles
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 ¼ 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.
Notes
To store: Refrigerate unused hibachi noodles in an airtight container for up to 3 days. They are best used within the first day or two, so I don't recommend serving them after 2 days of being refrigerated.
To reheat: A quick stovetop heating is the best way to reheat your hibachi noodles (and pretty much any take-out or homemade Chinese or Japanese-style foods). Heat a large skillet or wok on high heat, use a touch of my hibachi cooking oil, and turn noodles for about 2 minutes or until heated through completely.